Broad bean bissara
- By Bath Vegetarian Cookery School Bath Vegetarian Cookery School
Bissara is a dip that is great as part of a meze selection and should be served with warm bread, lemon wedges and sprigs of fresh mint. Bissara can be made with any pulse or vegetable that can be mashed - it is great with roasted squash or carrot or with cooked lentil or other beans. However, we have used broadbeans to make the most of the wonderful broadbeans available at this time. This recipe will serve 4/6 people and is vegan and wheat-free.
Remove the broadbeans from their pods and cook the beans until just tender. Drain and run under cold water to retain the vivid green colour. If the broadbeans are not very young they will need to be peeled now. Crush the garlic with the salt until you have a smooth paste. With a potato masher or hand blender, coarsely mash the beans with the garlic mix and the lemon juice. Mix in half of the olive oil, cumin, paprika, cayenne and mint. Check for seasoning then ladle into a serving dish. Sprinkle on the remaining cumin, paprika, cayenne and mint. Lastly, cover with the rest of the olive oil.