Besarah (Egyptian Bean Dip) with Olive Oil and Spices

Instructions

1. 1The day before you plan to make this dip, measure the 1 cup of dried fava beans into a bowl and cover them with plenty of water. Let them soak overnight.
2. 2Drain and rinse the soaked 1 cup of dried fava beans. Place them in a large heavy-bottomed pot and add the 4 cups of fresh water. Bring the water to a rolling boil over high heat, then reduce the heat to low, cover the pot, and simmer for 1 hour to 2 hours, or until the beans are very tender and easily mashed.
3. 3Add the 1/2 medium onion, 3 cloves garlic, 1/4 cup fresh parsley, 1/4 cup fresh cilantro, 1 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon dried mint, and 1 teaspoon salt to the pot with the beans. Stir to combine.
4. 4Continue to cook the mixture uncovered over medium-low heat for 15 minutes, stirring occasionally, until the onion and garlic are softened.
5. 5Carefully transfer the hot mixture to a blender, or use an immersion blender directly in the pot. Blend until the mixture is completely smooth. Be cautious when blending hot liquids.
6. 6Transfer the smooth dip to a serving dish. Drizzle the 2 tablespoons of olive oil over the top.
7. 7Serve the Besarah warm or cold.

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