VEGAN EGYPTIAN BESSARA
Equipment
- Large
pot - Wooden spoon or
spatula - Blender or
food processor - Knife
- Cutting board
Ingredients
- 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
Instructions
- 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.
Notes
NUTRITIONAL FACTS:
Calories: 230 | Total Fat: 7g | Total Carbohydrates: 34g | Dietary Fiber: 9g | Protein: 12g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.