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.