Tunisian Pepper and Fava Bean Dip with Caraway (Bessara Dip)
This next-gen bessara combines the sweetness of fava beans with the smoky warmth of roasted pepper and earthy caraway. A comforting dip that reminds me of Tunisian markets, perfect for a friendly appetizer. In Tunisia, we love dips like harissa, but this version is milder and more approachable. Also, you'll know Tunisian cuisine relies on spices like caraway and tabil, while Moroccan cooking often uses cumin and cinnamon. Whip up this dip in 30 minutes, and you'll be transported to the Mediterranean.
Ingredients
- dried peeled fava beans250 g
- red bell pepper1
- garlic2 cloves
- ground caraway1 teaspoon
- olive oil3 tablespoons
- saltto taste
- cooking wateras needed
- lemon juice1/2
Instructions
- 1
Rinse the dried fava beans and soak them overnight in cold water. Drain and rinse again.
- 2
Put the beans in a pot, cover with fresh water, and bring to a boil. Simmer for about 30 minutes, until tender.
- 3
Meanwhile, roast the whole red pepper under the broiler or over a flame. Peel it, remove the seeds, and chop the flesh.
- 4
Drain the beans, reserving some cooking water. Blend them with the roasted pepper, garlic, caraway, lemon juice, and half of the olive oil. Add some cooking water to achieve a smooth and creamy texture.
- 5
Season with salt and pour into a bowl. Drizzle with the remaining olive oil.
- 6
Serve warm or at room temperature, with crusty bread or fresh veggies.
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