Whipped Bissara Dip with Sizzling Cumin-Chili Butter

Method

1. Rinse the beans in cold water, pick out any debris and soak them in three times their height of cold water for 8 h.

   Add in this stepDried split peeled fava beans 120 g

2. Drain the beans and put them in a 18 cm pot with the water and the peeled garlic. Bring to the boil over high heat, skimming off the foam, then turn down to medium-low heat and cook for 45 min, until the beans are completely soft and squash into a paste between your fingers. Drain in a sieve and let them steam off and cool for about 10 minutes.

   Add in this stepWater 800 mlGarlic cloves 2

   high heat→medium-low heat

3. Put the beans and garlic in a food processor with the lemon juice, tahini, olive oil and salt. Blend for 2 min, adding the ice water a spoonful at a time: it lightens the colour and whips in air so the dip turns fluffy. Scrape down the sides halfway, and once it is smooth and soft, taste for seasoning.

   Add in this stepLemon (juice) ½Tahini 1½ tbspExtra virgin olive oil 2½ tbspSalt ½ tspIce-cold water 3 tbsp

4. Preheat the oven to 180 °C. Brush the pitas lightly with wet hands and warm them in the oven for 4 min, until soft and hot. (No oven? Warm them in a dry frying pan on both sides.) Cut into triangles.

   Add in this stepPita breads 2

   oven

5. Melt the butter in a small pan over medium heat and let it foam for 1 min, until it smells nutty. Turn off the heat and stir in the cumin, paprika and pepper flakes; the butter turns brick red. Add the spices off the heat, or they will burn.

   Add in this stepButter 25 gGround cumin ½ tspSweet paprika ½ tspAleppo pepper flakes (or mild chilli flakes) ½ tsp

   medium heat

6. Spread the dip on a plate, swirling a groove around it with the back of a spoon. Pour the hot spiced butter into the groove, scatter with parsley and serve straight away with the warm pita.

   Add in this stepFlat-leaf parsley, chopped 1 tbsp