Egyptian Fava Bean Dip (Besarah)

Instructions

1. 1Place the 1 cup Dried Fava Beans in a large bowl and cover them with plenty of cool water. Let them soak for at least 4 hours, or preferably overnight. This makes them easier to cook.
2. 2Drain and rinse the soaked 1 cup Dried Fava Beans thoroughly. Place them in a large heavy-bottomed pot and add the 4 cups Water. Bring the water to a rolling boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes. The beans are ready when they are very soft and easily mashed.
3. 3Carefully drain the cooked fava beans, but reserve about 1 cup of the cooking liquid. Set the reserved liquid aside.
4. 4In a food processor, combine the cooked fava beans, 4 cloves Garlic, 1/2 cup Fresh Cilantro, 1/2 cup Fresh Parsley, 1/2 cup Green Bell Pepper, 1 teaspoon Ground Cumin, 1 teaspoon Dried Mint, 1/4 teaspoon Cayenne Pepper, 2 tablespoons Olive Oil, 1 teaspoon Salt, and 1 tablespoon Lemon Juice.
5. 5Process the ingredients until the mixture is smooth. If the dip is too thick, add a tablespoon of the reserved cooking liquid at a time, processing after each addition, until you reach your desired creamy consistency.
6. 6Taste the Besarah and add more 1 teaspoon Salt, 1/4 teaspoon Cayenne Pepper, or 1 tablespoon Lemon Juice if you think it needs it. Serve the Besarah warm or cold.

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