Moroccan Feast – Dips

We recently hosted a Moroccan-themed dinner. A typical Moroccan meal always begins with a few dips and spreads, and we whipped up a few to ensure our guests didn’t go hungry before the main event.

A and B Rentals

I always make Hummus so I wanted to venture into the land away from the chickpeas to the fava bean, so Bessara it was. For my recipes I generally troll the internet and compare a few and then adjust (usually quite a bit) to my liking.


Took this picture – pre garnish. You are tasked with fancying it up with olive oil, spices and herbs.


1 1/2 cups dried fava beans
1/4 cup olive oil and more for garnish
6 cloves garlic crushed
1/2 onion diced
1 lemon juiced
1 1/2 teaspoons salt
2 teaspoon ground cumin and more for garnish
1 teaspoon sweet paprika and more for garnish
1 teaspoon smoked paprika
Handful chopped parsley and more to garnish

Soak the dried fava/broad beans overnight in a big bowl of water and then peel and discard the outer skin. In large pot boil fava beans with 1/2 roughly chopped onion, 3 of the garlic cloves and then reduce the heat to medium for an hour. Drain, but reserve liquid and cool.

Add the bean mixture to a food processor (we’ve got our handy Kitchenaid) and add the rest of garlic, olive oil, lemon juice, spices and a bit of reserved liquid – slowly add about 1/4 cup if beans were well drained. Process on high speed until smooth, adding additional liquid if necessary to thin.  It should be thin enough to pour or spread out on a plate. Garnish with ground cumin, paprika, paprika, olive oil, and chopped parsley and serve with pita bread on a nice looking tray. Get fancy with the olive oil for finishing and splurge on a good one.


This was the first time making this one and it’s a keeper.

2 large eggplant, peeled and chopped roasted at 350 for 30 mins
5 large tomatoes chopped
5 cloves of garlic finely chopped
1/2 cup chopped fresh cilantro
1 lemon juiced
1/2 cup parsley
1 tablespoon paprika
1 tablespoon cumin
1 1/2 teaspoons salt
1/2 cup olive oil

Scoop the eggplant into a large pot and add all ingredients. Simmer for about 40 mins smashing down with a potato masher occasionally. Liquid should be reduced and the zaalouk should be dip like. Serve beside the Bessara with pita, a crusty loaf or crackers.

Photo at top is from Dianne Chow of Fabulously Frugal who was a guest and a provider of an amazing boozy tiramisu. I was so damn busy cooking and trying to be a proper hostess my pics were sparse. And Dianne, the Bessara fava bean dip is particular frugal. As for Zalouk, eggplant and tomatoes can get a bit pricey in off season.