Fava Bean and Sausage Dip
Spicy lamb sausage tops a Middle Eastern-style dip similar to hummus.
- Yield: Makes about 3 cups
Source: Martha Stewart Living, December 2004
- 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, the fava beans, whole garlic cloves, and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce heat, and simmer until beans are tender, about 30 minutes. Drain well; let stand until cool, about 15 minutes.
Crumble sausage into a large skillet. Cook over medium heat, stirring and draining off fat occasionally, 6 minutes. Add sliced garlic. Cook, stirring occasionally, until sausage is cooked through and garlic is crisp, about 4 minutes more.
Put bean mixture, oil, tahini, lemon juice and zest, 3/4 teaspoon salt, a pinch of pepper, and 1/4 cup water in a food processor. Process, adding up to 1/4 cup more water, until smooth and creamy. Season with salt and pepper.
Smooth dip in an even layer on a platter. Using a slotted spoon, arrange sausage on top. Top with parsley; drizzle with oil. Serve with flatbread crisps.