Egyptian Bessara (Fava Bean Dip)

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 water. Let them soak overnight.
2. 2The next day, drain the soaked fava beans. Place the drained beans in a large heavy-bottomed pot. Add the 1 medium onion, cut into quarters, and the 3 cloves of garlic, peeled. Add 4 cups of fresh water to the pot. 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 1 hour and 30 minutes, or until the fava beans are very soft and easily mashed with a fork.
3. 3Carefully drain the cooked fava beans and onion mixture, reserving about 1 cup of the cooking liquid in a separate bowl. Discard the garlic cloves.
4. 4Transfer the cooked fava beans and onion to a food processor. Add the 1/4 cup of fresh cilantro, 1/4 cup of fresh parsley, 1 teaspoon of cumin, 1/2 teaspoon of dried mint, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Process until the mixture is smooth and creamy. If the dip is too thick, add some of the reserved cooking liquid, 1 tablespoon at a time, until it reaches your desired consistency.
5. 5Serve the Egyptian Bessara warm or at room temperature. It is delicious with gluten-free bread or raw vegetables.

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