Bessara Recipe - Moroccan Fava Bean Dip - CookingWithAlia - Episode 132

fava beans

🥗Healthier: split peas

💰Cheaper: canned beans

Canned beans save time and can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Using water with seasonings can cut costs.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

Soak 14 oz of dry split fava beans in water overnight.

Drain the fava beans from the water and place them in a cooking pan.

Add 3 large garlic cloves to the pan with the fava beans.

Add 7 cups of cold water to the pan.

Cover the pan and cook the fava beans on medium-high heat until they are very soft and can be pureed easily.

When the beans start making a noise, remove the lid slightly to allow steam to escape and prevent overflow.

Once the fava beans are soft, transfer them to a food processor along with the boiled garlic cloves.

Add 1 tablespoon of olive oil, 1 teaspoon of cumin, and 1 teaspoon of paprika to the food processor.

Puree the fava beans until you achieve a smooth texture, adjusting with hot water if you want a thinner consistency or boiling with less water for a thicker dip.

Serve the bisara hot in a bowl, drizzling olive oil on top and adding extra cumin and paprika. Optionally, add lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary