This recipe is in the complete book of vegetables, herbs & fruit (Biggs/McVicar/Flowerdew)
Bissara (an Algerian dish with subtle flavours, this recipe is based from the late, great foodie, Arto der Haroturian)
675g (1 1/2lb) young broad beans, shelled weight
1 small green chilli, chopped
1 teaspoon paprika
1 teaspoon cumin seeds, pounded in a mortar
2 cloves garlic, peeled
8 tablespoons of virgin olive oil
Juice of half a lemon
Salt and freshly grounded black pepper
Boil the beans in lightly salted water until just tender. Drain and place in a food processor, together with chilli, paprika, cumin and garlic. Puree by slowly drizzling the oil and lemon juice. Season and pour into a bowl. Garnish with a little olive oil, lemon juive and paprika. Serve with warm bread (though we had it with a salad).