El Merfous - Moroccan broad bean dip
1 kg broad beans
1 clove of garlic pureed
2 tbsp lemon juice
3/4 tsp cumin
1 tsp salt and freshly ground pepper
1/3 cup extra virgin olive oil
cayenne pepper to taste
Plunch podded broad beans in boiling water and cook for 5 minutes or until soft. Drain in the colander over a large bowl to reserve most of the cooking water.
When cooled slighly peel to remove the leathery skins of the beans. Place broad beans, 1/4 cup reserved cooking water and the rest of the ingredients except the olive oil in a food processor.
Purée until smooth. Slowly pour the olive oil into the mixture while the machine is on until a mayonnaise-like consistency is achieved.
Adjust consistency and seasonings to taste and serve in a bowl. Top with parsley, paprika or any other topping you like.