Moroccan Bessara: a Fava Bean Soup or Dip

dip Fava Fava Beans Hummus Pulses Split Fava Beans Summer Vegan Vegetarian

by Josiah Meldrum September 09, 2015

In Morocco Split Dried Fava Beans are used as the main ingredient of bessara, a spiced dish that can be served as a dip much like hummus or as a soup.

Bessara - or bisara - is a classic Moroccan dish which can be served as a dip or soup. Our recipe is based on one from Moroccan chef Alia (her website has an excellent video demonstration).

Serves: 8

Ingredients

400g Hodmedod's Split Dried Fava Beans
3 large garlic cloves
1 tsp salt
1 tsp cumin
1 tsp paprika
1 tbsp olive oil
Juice of 2 lemons
To serve: Cumin, Paprika, Olive oil

Method

Place the fava beans and garlic in a large pan, and cover with 1.5 litres cold water. Cover the pan and cook on a medium high heat until they are soft enough to easily puree (about 40 minutes). Skim occasionally.
Puree the beans and garlic, either by hand or in a food processor, according to your preferred texture. Stir in the olive oil, spices and lemon juice. The consistency can be adjusted: for a thinner soup, mix in more hot water; for a thicker dip, boil the beans with less water.
Serve the bessara hot, drizzled with olive oil and seasoned with cumin and paprika.

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