Bessara
Bessara is Moroccan puréed fava beans served 2 ways: as a soup or as a dip. If the puréed fava beans are going to be thin using all of the bean stock, it will then be a soup. If you want the purée to be thick, use only half of the reserved bean stock. Then it will be a dip served with crusty bread. Both deserve to be drizzled with olive oil, a dollop of harissa, and lightly crushed cumin seeds as condiments.
Equipment
- immersion blender
Ingredients
- 28 oz canned fava beans peeled; bean broth saved
- 1/3 cup olive oil
- 8 garlic cloves minced
- 2 tsp paprika
- 2 tsp ground cumin
- 1 1/2 tsp salt
- 2 tbsp lemon juice
Condiments and Garnishes
- olive oil
- harissa
- crushed cumin seeds
Instructions
- Add all of the ingredients to a pot over medium heat. Simmer for 10 minutes.
- Turn off the heat. Purée with an immersion blender.
