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.
2 (10-oz) packages frozen baby lima beans
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 to 4 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
Accompaniment: 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 pur
e 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.
Makes about 4 cups