Egyptian Bessara Dip with Pita Chips

Instructions

1. 1Place the 1 cup of dried fava beans in a large bowl and cover with plenty of water. Let them soak for at least 12 hours or overnight. Drain the soaked fava beans.
2. 2Transfer the drained fava beans to a large heavy-bottomed pot. Add enough water to cover the beans by at least 5.08 cm. Bring the water to a boil over high heat, then reduce the heat to low and simmer for 30-40 minutes, or until the fava beans are very soft and easily mashed. Drain the fava beans, reserving about 1 cup of the cooking liquid.
3. 3While the fava beans are cooking, preheat your oven to 175°C. Cut each of the 2 pieces of pita bread into 8 wedges. Spread the pita wedges in a single layer on a baking sheet. Bake for 8-10 minutes, or until the pita chips are golden brown and crispy.
4. 4In a food processor, combine the cooked fava beans, 1/2 medium onion (roughly chopped), 3 cloves garlic (peeled), 1/4 cup fresh parsley (chopped), 1/4 cup fresh cilantro (chopped), 1/4 medium green bell pepper (seeded and roughly chopped), 1 teaspoon cumin, 1/2 teaspoon dried mint, 2 tablespoons olive oil, and 1 teaspoon salt. Process until the mixture is very smooth and creamy. If the mixture is too thick, add some of the reserved cooking liquid, a tablespoon at a time, until you reach your desired consistency.
5. 5Serve the bessara dip with the homemade pita chips.

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