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Dried fava beans are relatively new to my pantry.  We’ve been trying them in various recipes over the last year or so.  Bessara is a hit at my house because, it is basically hummus.

I found my inspiration recipe here, but I made a few minor changes for my family’s needs.  The recipe says to soak your beans overnight then peel them before you boil them.  I leave the brown peels on and nobody complains here.  The brown peel gives the bessara a darker flavor and color, plus plenty of fiber to boot.


3 cups cooked fava beans with cooking liquid (about 1 1/2 cups dry beans; soaked overnight and simmered for 2-3 hours; add extra water as needed)
1/4 cup sesame seeds, toasted or raw, optional (or tahini in a lower powered blender)
2 cloves garlic, sliced
1/2 tsp to 1 tsp salt, to taste
3 Tbsp vinegar of your choice (try white, rice, or wine; see which you like best)
1/2 tsp ground cumin
extra water, optional

Place all ingredients in a high powered blender (I use a Vitamix).  Turn the blender slowly to high.  Use the tamper as needed to incorporate all the ingredients.  Add water, as desired, to get the hummus to your preferred texture.  If the hummus is too runny for your taste without water, just drain some of the cooking liquid next time.

Serve with dipping veggies, flat bread, or tortilla chips.


March 23 – Weekly Menu

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This week’s Bountiful Basket was full of great options.  However, I don’t have much use for red bell peppers, so someone traded with me.  I got extra fruit that they wouldn’t use and gave away the beautiful red bell peppers from my basket.  Then someone else didn’t want their lettuce, but was very happy to take my extra tomatoes in exchange.   I kept two for John’s salad and sandwich, but left with plenty for side salads for our week.  I also still had plenty of onions from last week’s sale finds and one more meal’s worth of Brussels sprouts from that case from two weeks ago.

This week also includes the Feast of Annunciation.  That means a fish day.  So since I can’t have fin-fish, we went with a shellfish dinner.  Fast-worthy seafood paella with no nightshades.  It’s a recipe we worked out when we studied Spain last school year.  Simple to make, but very nice for a feast day dinner.

Meals for the rest of the week (the bold items are from the this week’s basket):

Soup – baby bok choy and mushroomsMiso with adzuki beans
Pasta – Penne with Garlic and Olive Oil – this time with zucchini
Salad – lettuce, mushrooms, and roma tomatoes for John – with white beans
Stirfry – brussels sprouts with pecans
Sandwiches – dulse, lettuce, and avocado (or tomato for John) sandwiches.
Hummus night – Bessara
Beans and Rice – Falafels with vegan tzatziki sauce.

I also got a bag of potatoes in the basket that will last until next week’s meal planning since I didn’t find use for them this week.

Snacks from this week’s basket:
celery  – ants on a log
pineapple – homemade popsicles
strawberries, bananas, apples, and pears