Bissara, fava beans dip
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.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Appetizer
Cuisine: Egyptian, Mediterranean, Middle East
Servings: 5 servings
Calories: 241.9kcal
- 1 cup (180g) peeled and split fava beans, soaked in water for 1 hour.
- ½ cup (15g) fresh parsley, coarsely chopped.
- ½ cup (15g) fresh cilantro, coarsely chopped.
- ¼ 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.
- ¼ cup Oil for frying onion.
- More cumin, salt and black pepper to taste for final seasoning.
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.
Note1 : I use pink salt and the nutrition of this recipe is calculated for 1.5 teaspoon salt.
Please check the nutrition disclaimer policy.
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