Fava bean and sausage dip
Instructions:
- Look for merguez at specialty stores, or use another
spicy sausage in its place.
- 1 cup large, dried, split fava beans (8 ounces)
- 6 garlic cloves (3 whole; 3 sliced lengthwise)
- Coarse salt
- 12 ounces merguez (spicy Moroccan lamb sausages), casings removed
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 1/4 cup tahini
- 1/4 cup fresh lemon juice, plus 1 teaspoon freshly grated lemon zest (2 lemons)
- Freshly ground pepper
- 3 tablespoons fresh flat-leaf parsley leaves, for garnish
- Flatbread crisps, for serving
- Bring 5 cups water and the fava beans, whole garlic cloves, and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce heat, and simmer until the beans are tender, about 30 minutes. Drain well; let stand until cool, about 15 minutes.
- Crumble the sausage into a large skillet. Cook over medium heat, stirring and draining off fat occasionally, 6 minutes. Add the sliced garlic. Cook, stirring occasionally, until the sausage is cooked through and the garlic is crisp, about 4 minutes more.
- Put the bean mixture, oil, tahini, lemon juice and zest, 3/4 teaspoon salt, a pinch of pepper, and ⓒ cup water in a food processor. Process, adding up to ⓒ cup more water, until smooth and creamy. Season with salt and pepper.
- Smooth the dip in an even layer on a platter. Using a slotted spoon, arrange the sausage on top. Top with parsley; drizzle with oil. Serve with flatbread crisps.