Gluten-Free Bessara (Egyptian Bean Dip)

Ingredients

• 1 cup Dried Fava Beans
• 6 cups Water
• 1/2 medium Onion
• 3 cloves Garlic Cloves
• 1/2 cup Fresh Parsley
• 1/4 cup Fresh Cilantro
• 1 teaspoon Ground Cumin
• 1 teaspoon Salt
• 2 tablespoons Olive Oil
• 1 tablespoon Lemon Juice
• 1 tablespoon Tapioca Starch

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. This helps them soften for cooking.
2. 2Drain and rinse the soaked fava beans thoroughly. In a large heavy-bottomed pot, combine the rinsed fava beans, 6 cups of Water, the 1/2 medium Onion (peeled and cut into large chunks), and the 3 cloves Garlic Cloves (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 gently for 1 to 1.5 hours. The fava beans are ready when they are very soft and easily mashed.
4. 4Carefully drain the cooked fava beans, reserving about 1 cup of the cooking liquid in a separate bowl. Discard the onion and garlic pieces.
5. 5Transfer the cooked fava beans to a food processor or blender. Add the reserved 1 cup of cooking liquid, the 1/2 cup of Fresh Parsley (stems removed), the 1/4 cup of Fresh Cilantro (stems removed), the 1 teaspoon Ground Cumin, and the 1 teaspoon Salt. Process until the mixture is very smooth and creamy. If the dip seems too thick, add a little more of the reserved cooking liquid, a tablespoon at a time, until you reach your desired consistency. Stir in the 1 tablespoon of Tapioca Starch to help thicken the dip.
6. 6Stir in the 2 tablespoons of Olive Oil and the 1 tablespoon of Lemon Juice until fully combined. Taste and add a pinch more salt if needed.
7. 7Serve the Gluten-Free Bessara warm or cold. It is delicious with gluten-free pita bread or fresh vegetables for dipping.

Substitutions

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