Moroccan Bissara with Spices (Fava Bean Dip with Olive Oil)
Today I'm sharing a rustic and comforting Moroccan dip: Bissara. This creamy fava bean puree, scented with cumin and garlic, is a true delight when you're looking for a healthy and vegan recipe. You might wonder what essential spices are used in Moroccan cuisine? Cumin and paprika are must-haves, but Bissara especially highlights cumin. And for an authentic tagine, the key is slow simmering! This puree, traditionally eaten for breakfast or as a starter, is incredibly easy to make and warms the heart. Dive into this sensory journey to Morocco with every spoonful!
Ingredients
- dried split fava beans250 g
- garlic4 cloves
- olive oil4 tbsp
- ground cumin1 tsp
- sweet paprika1/2 tsp
- salt1/2 tsp
- black pepper1/4 tsp
- water750 ml
- lemon juice2 tbsp
- fresh parsleya few sprigs
Instructions
- 1
Rinse the fava beans and soak for 2 hours. Drain.
- 2
Cook the beans with water, garlic, and salt for 30 minutes.
- 3
Blend, add cumin, paprika, pepper, and lemon juice.
- 4
Serve hot with olive oil and cumin.
- 5
Pair with Moroccan bread.
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