📝 About This Recipe
Bessara is Morocco’s ultimate comfort food, a velvety smooth dip made from dried fava beans that transitions seamlessly from a hearty breakfast to a savory appetizer. Deeply rooted in the culinary traditions of the Maghreb, this dish celebrates simplicity, transforming humble legumes into a rich, golden puree infused with toasted cumin and pungent garlic. Finished with a generous swirl of extra virgin olive oil and a dusting of smoky paprika, it offers a warm, earthy flavor profile that is both nourishing and profoundly satisfying.
🥗 Ingredients
The Base
- 2 cups Dried split fava beans (broad beans) (peeled and rinsed thoroughly)
- 6 cups Water (plus more if needed for consistency)
- 6-8 pieces Garlic cloves (whole, peeled)
The Aromatics
- 2 teaspoons Ground cumin (plus extra for garnish)
- 1 teaspoon Smoked paprika (Spanish pimentón works beautifully)
- 1/4 teaspoon Cayenne pepper (optional, for a hint of heat)
- 1.5 teaspoons Sea salt (adjust to taste)
- 1/4 cup Extra virgin olive oil (high quality, for the mixture)
For Garnish & Serving
- 3-4 tablespoons Extra virgin olive oil (for drizzling)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 pinch Chili flakes (for garnish)
- 1 whole Lemon wedges (cut into wedges for squeezing)
- 1 loaf Crusty Moroccan bread (Khobz) (or warm pita/baguette)
👨🍳 Instructions
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1
Begin by rinsing the dried split fava beans under cold running water in a fine-mesh sieve until the water runs clear. Pick through to remove any small stones or debris.
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2
In a large, heavy-bottomed pot or Dutch oven, combine the rinsed beans, the 6 cups of water, and the whole garlic cloves.
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3
Bring the mixture to a boil over medium-high heat. As it reaches a boil, you will see a white foam rise to the surface; use a slotted spoon to skim this off and discard it for a cleaner flavor.
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4
Once skimmed, reduce the heat to low, cover the pot partially with a lid, and let it simmer gently for 60 to 75 minutes. The beans are ready when they are completely soft and fall apart when pressed.
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5
Check the pot occasionally; if the water level drops below the beans before they are soft, add an extra cup of boiling water.
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6
Once the beans are tender, remove the pot from the heat. Use an immersion blender directly in the pot to puree the mixture until it is silky and completely smooth.
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7
If you don't have an immersion blender, carefully transfer the mixture to a standard blender in batches, ensuring the lid is slightly vented to allow steam to escape.
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8
Return the pureed beans to low heat. Stir in the ground cumin, smoked paprika, cayenne pepper, salt, and 1/4 cup of extra virgin olive oil.
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9
Whisk the spices in thoroughly and cook for another 5 minutes to allow the flavors to meld. If the Bessara is too thick (it should be like a thick porridge), whisk in a little more warm water.
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10
Taste the dip and adjust the seasoning, adding more salt or cumin if desired.
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11
Transfer the warm Bessara to a shallow serving bowl. Use the back of a spoon to create a shallow well or swirl on the surface.
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12
Generously drizzle the surface with high-quality extra virgin olive oil, filling the swirls you created.
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13
Finish by dusting with a final pinch of cumin, a sprinkle of chili flakes, and the fresh chopped parsley.
💡 Chef's Tips
Always use split, peeled fava beans (usually yellow or pale green) to ensure the smoothest texture without having to strain the puree. Don't skip the skimming process at the beginning; removing the foam ensures the dip isn't bitter and has a bright color. If you have leftovers, the Bessara will thicken significantly in the fridge; reheat it with a splash of water to restore its creamy consistency. For an extra layer of flavor, toast your cumin seeds in a dry pan before grinding them fresh. If you prefer a 'soup' version rather than a 'dip', simply increase the water content by 1-2 cups during the final simmering stage.
🍽️ Serving Suggestions
Serve warm with torn pieces of crusty Moroccan Khobz or a fresh sourdough baguette for dipping. Pair with a side of spicy Harissa paste for those who want to kick the heat up a notch. Accompany with a plate of Moroccan olives and pickled vegetables to balance the richness of the beans. Enjoy alongside a hot glass of Moroccan Mint Tea for a truly authentic breakfast experience. Top with a few sautéed whole fava beans or toasted pine nuts for added texture and visual appeal.