1–2 teaspoons finely chopped preserved lemon rind (see page 68)
salt and pepper
toasted flatbreads or crudités, to serve
Cook the beans in a saucepan of boiling water for 3–4 minutes until tender. Drain, then pop the larger beans out of their tough skins (the smaller beans don't need to be skinned).
Using a large pestle and mortar, pound the beans, garlic and ground spices to a smooth paste. Alternatively, whizz in a food processor. Gradually mix in the oil and lemon juice to form a smooth purée, then season well.
Tip the purée into a serving bowl and sprinkle over the preserved lemon rind. Serve warm or at room temperature with toasted flatbreads or crudités.