Fava Bean Hummus (Bissara)

Bissara is a savoury bean dip made with fava beans, similar to hummus and flavoured with cumin and paprika. Serve this creamy and satisfying dip with pita or crispy bread. My recipe is not traditional but lovely in its own right. Frozen fava beans make quick work of this simple, high-protein spread.

Motivated by the fact that we had just returned from a holiday and the fact that I desperately needed to grocery shop - but was far too exhausted to bother - I found myself digging to the bottom of the freezer and pulling out a bag of frozen fava beans. A purchase I made because... I don't even know why. I've never used fava beans before, not in any form. But there they were at Walmart of all places, and I never, ever shop at Walmart, it's just not convenient for me. And since I found myself at this place I rarely go, with a product in my hand I've never seen before (likely because I've never looked for it before) and I decided that I obviously needed to take advantage of the circumstances and buy this thing I have never used or tasted at a store I never shop at. Obviously.

Also, I figured frozen must be similar to fresh and must be better than canned or dried. Although I haven't had dried or canned fava beans to compare to. Further justifying the purchase of something I had no plans for.

Clearly - by definition, I am an overthinker.

What is Bissara?

Apparently, Bessara (or Bissara) is a thing. A Moroccan (or maybe North African) thing made from fava beans or dried peas.

I'm not an expert in this area at all. So let me say that first. I wouldn't put much weight in this information, as it was gathered from my not-so-rigorous and rather limited "what to do with fava beans" Google search. I'm not scientific about this food's history.

No, instead I read through a few recipes, picked and chose what I liked (and what I had on hand) and came up with this pretty green hummus thing.

Why this recipe works

This is a savoury, soft, and creamy spread. The beans combined with a generous amount of cumin and paprika give this dip a deep, smoky flavour that I just love.

Some of the recipes I found included garlic, I decided to forgo the garlic this time around. I wanted something I could take to work and eat for lunch without later feeling self-conscious... although I have chosen to eat this with sliced red onions, which I suppose potentially are just as vile... I would suggest this version, without garlic, is exactly right, especially served warm, with sliced red onions and a little fiery sea salt.

Ingredients

Not a long ingredient list

Fava beans. I used frozen fava beans. Decidedly easy to find, and simply need to be thawed and briefly boiled before using in this recipe. To make the creamiest dip, the tough shell should be removed from each bean. Fava beans are also called broad beans.

Olive oil. Adds body and creaminess to the dip.

Lemon. Brightens all the flavours and adds the right acidity to the dip.

Spices. Paprika, Cayenne, Cumin - add heat and warm smokiness.

S&P to taste.

How to make fava bean hummus (bissara)

You will need a good blender or food processor to get the creamiest dip.

First, parboil the frozen fava beans until heated through, following the package directions. Drain and let them cool enough so that they can be handled.

Peel the beans. Remove the tough shell from each bean. I know this step is a bit tedious, but it ensures a smooth, creamy dip.

Blend. Add peeled fava beans, oil, lemon juice and spices to a food processor. Process until smooth and creamy. If the dip seems a little dry, add more oil or even a splash of warm water until you get the right consistency.

How to serve

Spread warm dip into a serving bowl, drizzle with a bit more olive oil and sprinkle with paprika.

Gluten-free yellow corn tortillas. Lightly sprayed with olive oil and then toasted in a hot oven they made the perfect place to spread the spread.

Sliced fresh onions are traditional with bissara.

Try warm pita bread and serve as a dip or slather on crispy whole-grain toast for breakfast.

This dip makes a great base for an easy lunch wrap - stuffed with lots of greens, radish, and more onions.

📖 Recipe

Fava Bean Dip

Trish | The infinebalance Food Blog

Also known as bissara, this is a warm and smoky dip made with frozen fava beans. Serve with crackers or soft warm pitas and sliced onions.

Average rating: 5 stars

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Prep Time 20 minutes mins

Course Appetizer, Dips and Spreads

Servings 4 servings

Calories 212 kcal

Ingredients

  

1x2x3x

• 750 g package of frozen fava beans
• ¼ olive oil
• ¼ cup lemon juice juice of about half a lemon
• ¼ teaspoon sea salt + a pinch of cayenne or ½ teaspoon chili salt
• 1 teaspoon cumin
• ¼ teaspoon paprika plus more for sprinkling on top
• black pepper to taste
• more olive oil on top with salt and pepper
• red onion sliced very thin

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Instructions

 

• Place frozen fava beans in a medium sauce pan with enough water to cover. Bring to boil and boil 3-5 minutes or until beans are heated through and tender. Drain beans and set aside to cool.
• When beans are cool enough to handle carefully peel the beans, discarding the skins.
• Place beans in food processor along with oil, lemon juice, salt, cumin and paprika. Blend until smooth and creamy. Taste for seasonings and adjust if necessary.
• Place in a serving bowl. Top with additional olive oil, paprika, salt and pepper, if desired.
• Serve warm with toasted bread or warm pita bread and slivered onions on the side.

Nutrition

Calories: 212kcalCarbohydrates: 38gProtein: 14gFat: 1gSaturated Fat: 1gSodium: 156mgPotassium: 527mgFiber: 10gSugar: 4gVitamin A: 90IUVitamin C: 6mgCalcium: 72mgIron: 3mg

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