Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Dried split fava beans
- Garlic
- Paprika
- Ground cumin
- Olive oil
- Water
- Lemon juice
- Salt
Directions
Place the fava beans in a bowl and cover with several inches of cold water. Allow the beans to soak for 8–12 hours. Drain the beans.
Add the drained beans to a pot with garlic, paprika, cumin, and olive oil. Cover with water.
Bring the beans to a boil , then lower the heat and let them simmer , partially covered, until they become tender, which usually takes about an hour
Once cooked, drain the beans using a strainer positioned over a bowl, saving the cooking liquids for later use.
Using either an immersion blender , blender, or food processor , purée the beans until smooth. Add the reserved broth as needed to reach your desired thickness.
Incorporate the lemon juice, then taste the mixture. Adjust the salt according to your preference, while considering that additional flavors from condiments will be added when serving.
When it's time to serve, gently reheat the purée over medium-low heat. Serve the bessara either as a dip or soup, accompanied by olive oil, cumin, salt, and the option of cayenne pepper or harissa on the side as condiments.
Medium Difficulty recipes
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