Egyptian Besarah (Herb and Fava Bean Dip)

Ingredients

• 1 cup Dried fava beans
• 4 cups Water
• 1/2 medium Onion
• 2 cloves Garlic
• 1/2 cup Fresh parsley
• 1/4 cup Fresh cilantro
• 1/4 cup Green bell pepper
• 1/2 teaspoon Cumin
• 1/4 teaspoon Coriander
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1 tablespoon Lemon juice

Instructions

1. 1The night before you plan to make the dip, place the 1 cup of dried fava beans in a bowl and cover them with plenty of water. Let them soak overnight.
2. 2The next day, drain and rinse the soaked 1 cup of fava beans. Place them in a large heavy-bottomed pot. Add the 4 cups of water, the 1/2 medium onion (peeled and quartered), and the 2 cloves of garlic (peeled).
3. 3Bring the contents of the pot to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour to 1 hour and 30 minutes. The beans are ready when they are very tender and easily mashed.
4. 4Carefully drain the cooked fava beans, but reserve about 1 cup of the cooking liquid. Set the beans aside to cool slightly.
5. 5While the beans are cooling, prepare the fresh ingredients. Finely chop the 1/2 cup of fresh parsley, the 1/4 cup of fresh cilantro, and the 1/4 cup of green bell pepper.
6. 6Once the beans are cool enough to handle, place them in a food processor. Add the chopped 1/2 cup of fresh parsley, 1/4 cup of fresh cilantro, 1/4 cup of green bell pepper, 1/2 teaspoon of cumin, 1/4 teaspoon of coriander, 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1 tablespoon of lemon juice.
7. 7Process the mixture until it is smooth. If the dip is too thick, add some of the reserved cooking liquid, a tablespoon at a time, until you reach your desired consistency. Taste and add more salt if needed.
8. 8Serve the Egyptian Besarah warm or cold.

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