Real African Dishes: [MC-AllEthnic-Recipes] Egyptian Herbed Lima Bean Hummus - Bissara

Wednesday, June 22, 2011

[MC-AllEthnic-Recipes] Egyptian Herbed Lima Bean Hummus - Bissara - 7g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Egyptian Herbed Lima Bean Hummus - Bissara

Recipe By :Mediterranean Cookery by Claudia Roden
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages frozen baby lima beans -- (10-oz)
1 large onion -- chopped
5 garlic cloves -- smashed with side of a large knife
1 teaspoon salt
2 cups water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon ground cumin
1/4 teaspoon cayenne -- or to taste
3 tablespoons fresh lemon juice -- (3 to 4)
5 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
To serve: -- sesame won ton crisps or toasted pita wedges

Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes. Stir in cilantro and parsley and let stand, uncovered, 5 minutes.

Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 tablespoons lemon juice, 4 tablespoons oil, dill, and mint and purée until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste.

Mound dip in a serving bowl and drizzle with remaining tablespoon oil.

Cooks' note: Dip keeps, covered and chilled, 3 days.

yield: Makes about 4 cups (16 one-quarter cup servings)
active time: 25 min
total time: 1 hr

This dip was inspired by a recipe for bissara, a garlicky purée from Egypt made from dried broad beans, in Claudia Roden's Mediterranean Cookery.

ChupaNote: I used 1/2 teaspoon cayenne pepper (or 1 teaspoon Aleppo red pepper which is sweeter & not as hot). This is a really versatile recipe. You can stiffen it with some breadcrumbs, form into patties, and fry in a skillet on the stovetop. Add some broth and make a stew. Thin with pasta water, and toss in a handful of minced bell peppers, carrots, red onions, etc and toss with pasta. Delicious over a baked potatoe. The flavor changes depending on the herbs used; mint, basil, oregano, rosemary, thyme, etc.

Cuisine:
"Egyptian"
Source:
"Epicurious"
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"4 cups"
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Per Serving (excluding unknown items): 70 Calories; 4g Fat (54.2% calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 146mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 20067 0 0 0 0 0 0 0