Fava Bean Dip with Argan Oil and Cumin
Let me take you to the heart of Moroccan souks with this creamy fava bean dip. It's a family recipe, often prepared during the cooler months when fresh fava beans are abundant. Argan oil, a true treasure of Morocco, brings a subtle richness and a nutty note that pairs wonderfully with cumin and lemon. You might be wondering what the essential spices of Moroccan cuisine are. Cumin, paprika, and saffron are among them, and here, cumin is king. Serve this dip with warm khobz bread, crudités, or as an accompaniment to a tagine. It's simple, healthy, and so tasty!
Ingredients
- fresh or frozen fava beans500 g
- garlic3 cloves
- argan oil4 tablespoons
- ground cumin1 teaspoon
- sweet paprika1/2 teaspoon
- lemon juice2 tablespoons
- salt1 teaspoon
- black pepper1/2 teaspoon
- fresh cilantro1 bunch
Instructions
- 1
Shell the fava beans if fresh, then steam them for 15 minutes until tender.
- 2
In a mortar, crush the garlic with salt and cumin until smooth.
- 3
Add the cooked fava beans and mash them roughly with a fork or potato masher to keep a rustic texture.
- 4
Stir in the argan oil, lemon juice, paprika, and black pepper. Mix well.
- 5
Adjust seasoning, then serve in a bowl, drizzled with a little argan oil and sprinkled with chopped fresh cilantro.
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