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Bessara by 30Seconds Food
- 8 ounces) fava beans
- 2 cloves garlic, or to taste
- 1/3 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 teaspoons salt, more to taste
- 1 teaspoon ground cumin, more to taste
- 1/2 teaspoon sweet paprika, more to taste
- 1/2 teaspoon hot paprika, more to taste
- Chopped parsley, for garnish
- Place the dried fava beans in a large bowl and cover with a generous amount of cold water. Set aside to soak for 8 hours or overnight.When ready to cook, drain the beans and peel them if they weren't already skinned and split.
- Transfer the peeled fava beans to a medium-sized pot and cover with a generous amount of water. Bring to a boil over high heat, then reduce the heat to medium and simmer the beans until tender, 1 hour or longer.
- Drain the beans, reserving the liquid.
- Transfer the drained beans to a food processor, and add the garlic, olive oil, lemon juice, 2 tablespoons of the reserved liquid, salt, cumin, and paprikas. Process on high speed until smooth, adding additional liquid to thin the bessara as necessary. At a minimum, it should be thin enough to pour out onto a plate, but may be thinned even more if a soup-like consistency is preferred.
- Taste the bessara and adjust the seasoning as desired.
- Reheat the bessara and serve warm, preferably in a warm dish so that the bessara doesn't cool rapidly.
- Garnish with parsley, and serve.
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