132 – Bessara Recipe – Moroccan Fava Bean Dip
- 14 oz. of dried split fava beans (soaked in water overnight)
- 1 teaspoon of salt
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 tablespoon of olive oil
- 3 large garlic cloves
1. If you cannot find the dried split fava beans and find the whole ones instead, place them in boiling water for 5-10 minutes and you will be able to remove their skin. Then you can soak them in water overnight.
2. Drain the fava beans from the water and place them in a cooking pan.
3. Add the garlic cloves and 7 cups of cold water.
4. Cover your pan and let the fava beans cook on medium high until the texture becomes so soft that you can puree them easily (about 50 minutes).
5. When the beans start making a mousse, remove it with a spoon.
6. Cover your pan but make sure there is a small opening for the steam to escape – this way, the water does not overflow.
7. When the fava beans are done you can puree them with the spoon because they are so soft.
8. Next transfer the fava beans to a food processor so that they can be pureed. Also transfer the garlic cloves that have boiled with the fava beans.
9. Add the olive oil and then the spices and puree the fava beans until you get a smooth texture.
10. The consistency of Bessara is very smooth, however, you can adjust it to your tastes. If you want it to be more liquidy, add hot water and mix it with the Bessara but if you want it to be thicker like a dip, boil it with less water.
11. Serve the Bessara hot in a boil with drizzled olive oil, cumin and paprika on top. Some people like to add lemon juice.