El Merfous – Moroccan broad bean dip

El Merfous – Moroccan broad bean dip



Broad beans, a very good dietary  fibre vegetable is made into a delicious dip in this recipe from Morocco.


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.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s