Fava Bean and Sausage Dip

• 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

1. Bring 5 cups water and the fava beans, whole garlic cloves, and 1/2 teaspoon salt to a boil in a medium saucepan.
2. Reduce heat, and simmer until the beans are tender, about 30 minutes.
3. Drain well; let stand until cool, about 15 minutes.
4. Crumble the sausage into a large skillet.
5. Cook over medium heat, stirring and draining off fat occasionally, 6 minutes.
6. Add the sliced garlic.
7. Cook, stirring occasionally, until the sausage is cooked through and the garlic is crisp, about 4 minutes more.
8. 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.
9. Process, adding up to 1/4 cup more water, until smooth and creamy.
10. Season with salt and pepper.
11. Smooth the dip in an even layer on a platter.
12. Using a slotted spoon, arrange the sausage on top.
13. Top with parsley; drizzle with oil.
14. Serve with flatbread crisps.

beans, garlic, merguez, extravirgin olive oil, tahini, lemon juice, freshly ground pepper, parsley

Taken from www.epicurious.com/recipes/food/views/fava-bean-and-sausage-dip-393389 (may not work)