Look for merguez at specialty stores, or use another spicy sausage in its place.

　　

Ingredients

makes about 3 cups

　　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

　　

Step 1

Bring 5 cups water and the fava beans, whole garlic cloves, and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce heat, and simmer until the beans are tender, about 30 minutes. Drain well; let stand until cool, about 15 minutes.

　　

Step 2

Crumble the sausage into a large skillet. Cook over medium heat, stirring and draining off fat occasionally, 6 minutes. Add the sliced garlic. Cook, stirring occasionally, until the sausage is cooked through and the garlic is crisp, about 4 minutes more.

　　

Step 3

Put the 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.

　　

Step 4

Smooth the dip in an even layer on a platter. Using a slotted spoon, arrange the sausage on top. Top with parsley; drizzle with oil. Serve with flatbread crisps.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.