Moroccan Fava Bean Dip
Bessara is a Moroccan fava bean dip made by simmering dried split fava beans with garlic, cumin, olive oil, and paprika until smooth. It is earthy, hearty, garlicky, and often eaten warm with bread. The dip is especially good with olive oil, chili, cumin, and crusty bread for breakfast or mezze.
Bessara Recipe
Moroccan Fava Bean Dip
Bessara is a Moroccan fava bean dip made by simmering dried split fava beans with garlic, cumin, olive oil, and paprika until smooth. It is earthy, hearty, garlicky, and often eaten warm with bread. The dip is especially good with olive oil, chili, cumin, and crusty bread for breakfast or mezze.
Ingredients
Instructions
Serving Ideas
- Serve with Moroccan bread, pita, or flatbread.
- Use as a warm dip for olives, tomatoes, and roasted vegetables.
- Pair with grilled sardines, lamb, or chicken.
Chef Tips
- Use split fava beans for the correct texture.
- Blend while warm for a smoother dip.
- Bessara thickens quickly as it cools.
Storage
Store refrigerated for up to 4 days. Reheat with a little water and olive oil.
Allergen Notes
Naturally dairy-free, egg-free, nut-free, and gluten-free.