Moroccan Bean Dip (Bessara)

You’ll Need

  • Medium rice cooker; fuzzy logic or on/off
  • Food processor
  • 1½ cups (375 mL) dried fava beans
  • 6 cups (1.5 L) water
  • 2 cloves garlic
  • 1½ tsp (7 mL) salt
  • 1 tsp (5 mL) ground cumin
  • ½ tsp (2 mL) sweet paprika
  • ½ tsp (2 mL) cayenne pepper
  • ¼ cup (60 mL) freshly squeezed lemon juice
  • ⅓ cup (75 mL) extra virgin olive oil
  • Additional sweet paprika
  • Finely chopped fresh parsley

Prep and Cook

  • Sort, rinse and soak fava beans. Drain and peel off skins.
  • Place soaked fava beans and water in the rice cooker bowl. Set the rice cooker for the Regular cycle and set a timer for 1½ hours.
  • When the timer sounds, check to see if fava beans are tender. If necessary, continue cooking, checking for doneness every 5 minutes. Drain, reserving 3 Tbsp (45 mL) cooking liquid.
  • In food processor, combine fava beans, reserved cooking liquid, garlic, salt, cumin, paprika, cayenne and lemon juice; purée until smooth. With the motor running, through the feed tube, drizzle in oil; process until blended.
  • Transfer bean mixture to a large saucepan and heat over medium heat, stirring, until warmed through.
  • Transfer to a shallow serving bowl. Dust with paprika and garnish with parsley.


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