Moroccan Fava Bean Dip

• Vegan
• Gluten free

• Produce

  • 2 Bay leaves
  • 1 lb Fava beans, dried
  • 3 cloves Garlic
  • 2 Lemons, Juice and zest of
  • 2 Red chiles, dried

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

Found on westoftheloop.com

Description

Ingredients

• 1 lb dried fava beans in the shell
• 3 cloves garlic, peeled
• 2 bay leaves
• 2 dried red chiles
• Juice and zest of two lemons
• 1 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 2 TB olive oil
• Salt and pepper to taste
• Garnishes: paprika, chopped parsley

Directions

• Soak the dried beans in cold water overnight.
• Drain and remove shells.
• Place shelled beans in a medium saucepan and cover with two quarts cold water.
• Add one clove garlic, the bay leaves, the chiles and a teaspoon of salt and bring mixture to a boil.
• Turn heat down and simmer, partially covered until beans are tender, about 45 minutes to one hour.
• Drain beans reserving 1/2 cup cooking water.
• Place drained beans, 2 TB reserved cooking water, lemon juice and zest, remaining two cloves garlic, cumin, cayenne and olive oil in the bowl of the food processor and process until smooth. If mixture is too thick, thin with additional cooking water.
• Season to taste with salt and pepper.
• For best results, prepare bessara in advance to allow flavors to develop.
• Prior to serving, garnish with paprika, chopped flat-leaf parsley and additional olive oil.