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.
Ingredients: 1/4 teaspoon cayenne, or to taste,1/4 cup chopped fresh cilantro,2 tablespoons chopped fresh dill,1/4 cup chopped fresh flat-leaf parsley,2 tablespoons chopped fresh mint,2 (10-oz) packages frozen baby lima beans,5 garlic cloves, smashed with side of a large knife,1 teaspoon ground cumin,3 to 4 tablespoons fresh lemon juice,5 tablespoons extra-virgin olive oil,1 large onion, chopped,Accompaniment:sesame won ton crisps or toasted pita wedges,1 teaspoon salt,2 cups water
Instructions: 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 purée 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.