Vegan Egyptian Bessara Recipe | Cooking With Jade

Vegan Egyptian Bessara Recipe

Vegan Egyptian Bessara Recipe


Prep Time 10 minutes
Cook Time 40 minutes
Cuisine Egyptian
Servings 4



  • 2 cups dried fava beans soaked overnight and drained
  • 1 onion finely chopped
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • Salt to taste
  • Juice of 1 lemon
  • Fresh parsley chopped, for garnish
  • Extra virgin olive oil for drizzling


  • In a large pot, add the soaked and drained fava beans. Cover with water and bring to a boil over medium heat. Reduce the heat to low and let the beans simmer for about 30-40 minutes until they are soft and easily mashed with a fork. Drain the beans, reserving some of the cooking liquid.
  • In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
  • Add the cooked fava beans to the pan with the onions and garlic. Stir in the ground cumin, ground coriander, paprika, and salt. Cook for another 2-3 minutes, allowing the flavors to meld together.
  • Transfer the cooked mixture to a blender or food processor. Add lemon juice and a small amount of the reserved cooking liquid. Blend until you achieve a smooth and creamy consistency. If needed, add more cooking liquid or water to reach your desired thickness.
  • Taste and adjust the seasoning if necessary, adding more salt or lemon juice to your liking.
  • Serve the vegan Egyptian Bessara warm, garnished with fresh chopped parsley and a drizzle of extra virgin olive oil. It can be enjoyed as a dip with pita bread or as a soup.


Calories: 230 | Total Fat: 7g | Total Carbohydrates: 34g | Dietary Fiber: 9g | Protein: 12g

For your kitchen tools, check Sur La Table.

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