Bissara is one of what I call “frugal recipes” in the Egyptian cuisine. This dish is economical, nutritious, and very easy to put together. Those of you who love falafel will most probably like this dish too.

Bissara

I’ve always thought that bissara is sort of falafel pudding.. seriously. Bissara has all the flavors and ingredients of the Egyptian falafel but in a thick dip form :). I did not really enjoy it alot when I was little, but if you have been following me for sometime you know I did not like 99.9% of food in this world when I was growing up.
When I first tried guacamole here in the United States, it reminded me so much of bissara. May be because they are both green!

Bessara or Bissara is a vegan recipe made with boiling split beans, onion, garlic and fresh herbs. I used to saute onion and garlic first then add the rest of the ingredients and boil until beans are tender. This time I just dumped everything for an easier recipe.

How to make bissara

• In a deep pot over medium high heat add soaked and drained beans, onion, garlic and fresh herbs.
• Add the cumin, dry mint, salt then pour in water to cover.
• 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.
• Keep cooking until the beans are very tender.

• Using your hand blender or an ordinary blender blend all the ingredients together until very smooth.
• Pour back into the pot and boil again.
• Check seasonings adding more salt, cumin and black pepper to taste.
• In a non stick skillet brown onions in some olive oil.
• Pour the Bissara mixture in serving plates and garnish with browned onions. Serve hot or cold.

How to eat bissara

Bissara can be served hot or cold and is eaten as a dip or scoop up with some pita bread for lunch or a meatless dinner. I also love to serve bissara with some diced tomato mixed with one crushed garlic clove and some salt and cumin. It is so delicious and goes very well with bissara.

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Bissara vegan dip

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Bissara, fava beans dip

Course: Appetizer

Cuisine: Egyptian, Mediterranean, Middle East

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

Servings: 5 servings

Calories: 241.9kcal

Author: Amira

A traditional Egyptian vegan fava bean dip that can be served in parties as a dip or scooped up with some pita bread for lunch or meatless dinner.

Print Recipe

Ingredients

• 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.
• 1 teaspoon ground cumin.
• 1 teaspoon dry mint.
• 1 teaspoon salt or to your liking.
• 2-3 cups water.
• 1 medium onion chopped.
• 1/4 cup Oil for frying onion.
• More cumin, salt and black pepper to taste for final seasoning.

Instructions

• In a deep pot over medium high heat add soaked and drained beans, onion, garlic and fresh herbs.
• Add the cumin, dry mint, salt then pour in water to cover.
• 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.
• Keep cooking until the beans are very tender.
• Using your hand blender or an ordinary blender blend all the ingredients together until very smooth.
• Pour back into the pot and boil again.
• Check seasonings adding more salt, cumin and black pepper to taste.
• In a non stick skillet brown onions in some olive oil.
• Pour the Bissara mixture in serving plates and garnish with browned onions. Serve hot or cold.

Notes

Note1 : I use pink salt and the nutrition of this recipe is calculated for 1.5 teaspoon salt.

Please check the nutrition disclaimer policy.

Nutrition

Calories: 241.9kcal | Carbohydrates: 26.5g | Protein: 13.5g | Fat: 11.7g | Saturated Fat: 1.7g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 8g | Sodium: 97.7mg | Potassium: 86.3mg | Fiber: 12.9g | Sugar: 4.8g | Vitamin A: 6.3IU | Vitamin C: 13.4mg | Iron: 18.2mg