Byessar (Moroccan broad bean dip)

This Moroccan inspired dip is a delicious addition to a mezze platter.

Split broad bean pods along the seams. Remove beans and discard pods. Cook beans in boiling salted water for 4-5 minutes or until just tender. Drain. Refresh in iced water, then drain again.
Peel and discard skins from large beans (leave smaller ones unpeeled).
Process broad beans, preserved lemon, garlic, ras el hanout, oil and lemon juice in a food processor for 1 minute (add a little water if mixture is too thick). Season to taste with salt and pepper. Cover and refrigerate for 20 minutes to allow flavours to combine. When ready to serve, stir in coriander.

Source

1kg broad beans

1 tbsp finely chopped preserved lemon rind

1 clove garlic, finely chopped

2 tsp ras el hanout

1/2 cup olive oil

Juice of 1 lemon

1/4 cup coarsely chopped coriander

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