Bissara, fava beans dip

Method9 steps · about 1 hr 30 min

1. 1

   Step 1: If the beans are not yet soaked, soak them in water for 1 hour and drain. In a deep pot over medium-high heat, add the soaked drained beans, the small quartered onion, garlic, and fresh herbs.

   Uses 1 cup (180g) peeled and split fava beans, soaked in water for 1 hour. · 1/2 cup (15g) fresh parsley, coarsely chopped. · 1/2 cup (15g) fresh cilantro, coarsely chopped. · 1/4 cup (4g) fresh dill, coarsely chopped. · 1 (90g) small onion, quartered. · 3 (14g) garlic cloves. · water, as needed for soaking; drain

2. 2

   Step 2: Add the cumin, dry mint, salt (1 teaspoon) then pour in water to cover.

   Uses 1 teaspoon ground cumin. · 1 teaspoon dry mint. · 1 teaspoon salt (or to your liking.) · 2-3 cups water. · drained beans with onion and herbs

3. 3

   Step 3: Bring everything to a boil then simmer stirring occasionally. If it soaked up all the water feel free to add more, half a cup at a time.

   Uses additional water, 1/2 cup at a time as needed · seasoned beans in water

4. 4

   Step 4: Keep cooking until the beans are very tender.

   Uses simmering fava beans

5. 5

   Step 5: Using your hand blender or an ordinary blender blend all the ingredients together until very smooth.

   Uses tender cooked beans and herbs

6. 6

   Step 6: Pour back into the pot and boil again.

   Uses blended fava-bean dip

7. 7

   Step 7: Check seasonings adding more salt, cumin (to taste) and black pepper (to taste) to taste.

   Uses additional ground cumin, to taste for final seasoning · additional salt, to taste for final seasoning · ground black pepper, to taste for final seasoning · reboiled smooth dip

8. 8

   Step 8: In a nonstick skillet, brown the medium chopped onion (1) in the 1/4 cup oil listed for frying onion.

   Uses 1 medium onion (chopped.) · 1/4 cup Oil for frying onion.

9. 9

   Step 9: Pour the Bissara mixture in serving plates and garnish with browned onions. Serve hot or cold.

   Uses seasoned Bissara · browned onion garnish