Egyptian Besarah (Fava Bean Dip)

Ingredients

• 1 cup Dried Fava Beans
• 1/2 medium Onion
• 2 cloves Garlic
• 1/4 cup Fresh Parsley
• 1/4 cup Fresh Cilantro
• 1/4 medium Green Bell Pepper
• 1 teaspoon Cumin
• 1/2 teaspoon Dried Mint
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1The night before, place the 1 cup of Dried Fava Beans in a bowl and cover them with plenty of water. Let them soak overnight.
2. 2Drain the soaked 1 cup of Dried Fava Beans and place them in a large heavy-bottomed pot. Add fresh water to cover the beans by at least 5.08 cm. Bring the water to a rolling boil over high heat, then reduce the heat to low, cover the pot, and simmer for 1 hour, or until the beans are very tender when pierced with a fork.
3. 3While the beans are simmering, finely chop the 1/2 medium Onion, mince the 2 cloves Garlic, and finely chop the 1/4 cup Fresh Parsley, 1/4 cup Fresh Cilantro, and 1/4 medium Green Bell Pepper.
4. 4Once the fava beans are very tender, drain the beans, reserving about 1/2 cup of the cooking liquid. Transfer the drained beans to a blender or food processor.
5. 5Add the chopped 1/2 medium Onion, minced 2 cloves Garlic, chopped 1/4 cup Fresh Parsley, chopped 1/4 cup Fresh Cilantro, and chopped 1/4 medium Green Bell Pepper to the blender with the beans. Add the 1 teaspoon Cumin, 1/2 teaspoon Dried Mint, 2 tablespoons Olive Oil, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper. Add 2 tablespoons of the reserved cooking liquid.
6. 6Blend the mixture on high speed until it is smooth and creamy. If the dip is too thick, add a little more of the reserved cooking liquid, 1 tablespoon at a time, until you reach your desired consistency. Taste and add more salt or pepper if needed.
7. 7Serve the Egyptian Besarah warm or cold. It is delicious with warm flatbread or fresh vegetable sticks.

Related Guides