2 cups dry, blanched and skinless fava beans, soaked overnight 6 cups water 5 cloves garlic 1/4 cup olive oil 1 small onion, chopped fine 1 fresh green Anaheim pepper, chopped fine 2 tsp.Whole Spice Hawaj Soup Blend(not theCoffee Blend!) 1 1/2 tsp. fine sea salt 2 1/2 cups fresh tomato purée (we used 2 large tomatoes) 1 tsp. black pepper Fresh cilantro to garnish
Cook the fava beans with water and garlic until they are softened — about 30 minutes in a pressure cooker. Set aside to cool. In a nonstick pan, heat up the olive oil, add the chopped onion and green chili and sauté until slightly browned. Add Hawaj Soup Blend and salt and mix. Add fresh tomato puree and cook for 10 minutes over medium heat. Add cooled fava beans and garlic, mashing them into the sauce. (For a finer texture, place ingredients in a blender and whirl.) If the dip is too thick, thin it with some water. Add black pepper at the end and garnish with cilantro leaves.
Serve with pita chips and vegetable sticks. Read more about Yemenite spices and recipeshere.