Byesar (broad bean dip)
Paula Wolfert’s wonderful book, Couscous and Other Good Food from Morocco, describes Byesar as the North African cousin to Middle Eastern hummus made of chickpeas. This is high praise as hummus is one of the Arab world’s greatest food contributions.
I was skeptical after reading this claim.
I was convinced this is a great recipe after giving it a go and tasting just one spoonful of the still warm broad bean puree. I now think this is one of the most exciting recipes I have found in my quest to discover interesting plant-based foods.
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