Besarah (Egyptian Fava Bean Dip)

Ingredients

• 1 cup Dried fava beans
• 6 cups Water
• 4 cloves Garlic
• 0.5 cup Cilantro
• 0.5 cup Parsley
• 0.5 medium Green bell pepper
• 1 teaspoon Cumin
• 0.5 teaspoon Coriander
• 0.5 teaspoon Salt
• 2 tablespoons Olive oil
• 2 tablespoons Lemon Juice

Instructions

1. 1The day before you plan to make the dip, place the 1 cup of dried fava beans in a large bowl and cover them with plenty of cool water. Let them soak overnight.
2. 2Drain the soaked 1 cup of fava beans and put them into a large heavy-bottomed pot. Add the 6 cups of water. Bring the water to a rolling boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 1 to 2 hours, or until the fava beans are very soft and easily mashed. You can test for doneness by pressing a bean between your fingers; it should fall apart.
3. 3While the beans are simmering, prepare the other ingredients. Finely chop the 4 cloves of garlic. Roughly chop the 0.5 cup of cilantro and the 0.5 cup of parsley. Finely dice the 0.5 medium green bell pepper.
4. 4Once the fava beans are very soft, carefully drain them, reserving about 1 cup of the cooking liquid. Transfer the cooked fava beans to a food processor. Add the chopped garlic, chopped cilantro, chopped parsley, diced green bell pepper, 1 teaspoon of cumin, 0.5 teaspoon of coriander, and 0.5 teaspoon of salt.
5. 5Process the mixture in the food processor until it is smooth and creamy. If the dip is too thick, add a little of the reserved cooking liquid, 1 tablespoon at a time, until you reach your desired consistency.
6. 6Add the 2 tablespoons of olive oil and the 2 tablespoons of lemon juice to the food processor. Process for another 30 seconds until well combined.
7. 7Serve the Besarah warm or cold. It is delicious with gluten-free bread or raw vegetables.

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