Chef Hassan M'Souli, of Sydney's Out of Africa restaurant, shares a recipe for a warm dip using fava beans that are split and peeled. It resembles hummus, as it is blended into a spread. The flavour, however, is richer and its consistency heavier.
- 1 cup (250 ml) extra virgin olive oil, plus extra to serve
- 1 onion, grated
- 2 tbsp minced garlic (about 8 cloves)
- 500 g dried split broad beans (fava beans) *
- 6 cups (1.5 litres) water
- 2 tbsp ground cumin
- 1 tbsp sweet paprika
- 1 tbsp white pepper
- salt, to taste
- 1 tbsp cumin seeds, roasted, roughly crushed
- lavash bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Add half the oil to a large saucepan over medium heat. Fry the onion, garlic and broad beans, stirring often until the onion has softened. Add 4 cups (1 litre) water, bring to a soft boil, the lower the heat and simmer for 30 minutes or until the beans are tender, adding more water as needed.
In a small jug, combine the cumin, paprika and white pepper with half a cup of water. Add this to the broad beans, cook, stirring constantly, for a further 15 minutes or until thickened. (Add more water if necessary and make sure the mixture doesn’t stick to the bottom of the saucepan.) Season with salt and stir in the remaining olive oil.
Garnish with roasted crushed cumin seeds and drizzle with olive oil. Serve warm with warm lavash bread.
• Dried split broad beans are available from Middle-Eastern food stores.
Photography by Alan Benson. Styling by Michelle Noerianto.