Here's an earthy fava bean dip called bissara from the mountain-residing Berbers of Morocco. It's a dish that's recently become quite fashionable in Marrakech and Rabat. In one luxury establishment, I even saw it served in a silver tureen.
Dried fava beans are one of the oldest food staples in the Mediterranean. When peeled and cooked, they become luscious and smooth, delicate in flavor with a hint of piney resin. Purchase large split fava beans by mail order or at your local Middle Eastern store. I think they have a flavor superior to that of smaller favas. With long, slow cooking and a simple sieving, they attain a smooth, unctuous texture.
This dip can be prepared in advance and reheated. Serve with toasted bread rounds.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.