Gluten-Free Egyptian Bessara (Broad Bean Dip)

Instructions

1. 1Measure the 1 cup of Dried Broad Beans (Fava Beans) into a large bowl. Cover the beans with plenty of cool water and let them soak for at least 6 hours or overnight. This will rehydrate them.
2. 2Drain the soaked beans and place them into a large heavy-bottomed pot. Add 6 cups of fresh Water to cover the beans. Bring the water to a rolling boil over high heat, then reduce the heat to low, cover the pot, and simmer for 1 to 1.5 hours, or until the beans are very tender when pierced with a fork. You should not see any firmness left in the beans.
3. 3Drain the cooked beans thoroughly and transfer them to a food processor. Add the 1/2 cup Fresh Cilantro, 1/2 cup Fresh Parsley, 3 Green Onions (trimmed and roughly chopped), 4 Garlic Cloves (peeled), 1 tablespoon Ground Cumin, 1 teaspoon Dried Mint, 2 tablespoons Lemon Juice, 2 tablespoons Olive Oil, 1 teaspoon Salt, and 1/2 teaspoon Pepper to the food processor with the beans.
4. 4Process the ingredients in the food processor until the mixture is smooth and creamy. If the mixture is too thick, add a tablespoon of water at a time and continue processing until you reach your desired dip consistency. You may need to scrape down the sides of the food processor bowl a few times to ensure everything is well combined.
5. 5Transfer the processed dip to a serving bowl. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to chill. This step is important for the best flavor and texture.
6. 6Serve the chilled Bessara dip with Gluten-Free Pita Chips for dipping.

Substitutions

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