Gluten-Free Egyptian Bessara (Fava Bean Dip) with Rice Crackers

Ingredients

• 1 cup Dried Fava Beans
• 4 cups Water
• 2 cloves Garlic
• 1/2 cup Fresh Cilantro
• 1/2 cup Fresh Parsley
• 1/2 medium Green Bell Pepper
• 1/2 small Green Chili Pepper
• 1/2 teaspoon Cumin
• 2 tablespoons Olive Oil
• 1 tablespoon Lemon Juice
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 package Rice Crackers

Instructions

1. 1Place the 1 cup of dried fava beans in a large bowl and cover with plenty of cool water. Let them soak for at least 4 hours, or preferably overnight, until they are plump.
2. 2Drain the soaked fava beans and put them into a large heavy-bottomed pot. Add the 4 cups of water, 2 cloves of garlic, 1/2 cup of fresh cilantro, 1/2 cup of fresh parsley, 1/2 medium green bell pepper (roughly chopped), and 1/2 small green chili pepper (roughly chopped).
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 for 15 to 20 minutes, or until the fava beans are very tender when poked with a fork.
4. 4Carefully remove the pot from the heat and let the mixture cool for about 10 minutes. This cooling step helps prevent steam burns when transferring the hot ingredients.
5. 5Transfer the slightly cooled fava bean mixture to a blender or food processor. Add the 1/2 teaspoon of cumin, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
6. 6Secure the lid on the blender or food processor. Blend the ingredients on high speed for 1 to 2 minutes, or until the mixture is completely smooth and has a creamy consistency. If the mixture is too thick, you can add a tablespoon of water at a time until it reaches your desired texture.
7. 7Taste the Bessara and add more salt or pepper if needed. Serve the Bessara chilled or at room temperature with the 1 package of rice crackers for dipping.

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