Go Back
–+ servings
Fava bean dip topped with caramelized onions in a bowl next to a bowl of chili flakes and a bottle of olive oil.
Print Recipe
No ratings yet

Fava Bean Dip (Egyptian Bissara)

Bissara is an Egyptian fava bean dip that’s all about fresh green herbs. It’s beautifully herbaceous and spicy, and naturally vegan! Makes sure to get split dried fava beans for this recipe (or use any dried white bean instead). I recommend weighing the herbs by weight!
Prep Time10 minutes
Cook Time25 minutes
Soaking Time8 hours
Total Time8 hours 35 minutes
Course: Appetizer, Dinner, Lunch
Cuisine: Egyptian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Author: Mary Fawzy

Equipment

Ingredients

  • 1 1/4 cups dried split fava beans or dried white beans (8 ounces)
  • 1 medium onion, peeled and quartered
  • 3 garlic cloves, peeled
  • 3 cups water, plus more if needed
  • 1 packed cup fresh dill fronds and tender stems (1 ounce)
  • 1 packed cup fresh parsley leaves and tender stems (1 ounce)
  • 1 packed cup fresh cilantro leaves and tender stems (1 ounce)
  • 1 teaspoon fine salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil, divided
  • 1 shallot, finely sliced
  • 1/2 teaspoon Aleppo pepper (optional)

Instructions

  • Get ready. Soak dried split fava beans in water overnight. Before you start cooking them, discard the soaking water and give them a quick rinse.
  • Simmer the beans. In a medium pot, add the rinsed fava beans, onion, and garlic along with water. Add additional water to cover the beans, if necessary. Bring to a boil on high heat, and then turn down to low to medium heat to simmer for about 12 minutes. Test a bean at this point, it should be “al dente” soft with a little bit of bite. If they’re not, keep simmering (and checking them) for a few more minutes until tender.
  • Throw in the herbs. Add all of the fresh herbs into the pot, stir, and let simmer for another 5 minutes.
  • Blend and season. Using an immersion blender, blend all the ingredients in the pot together until you have a thick, pureed mixture of uniform consistency. Add the salt, pepper, and 1 tablespoon of olive oil, and give it a taste. Adjust seasonings to your preference.
  • Brown the shallot. Add remaining 2 tablespoons of olive oil to a pan on medium heat. Slowly sauté the shallot until browned and caramelized, about 5 minutes, stirring constantly to avoid burning.
  • Finish and serve. Finally pour the dip into a serving dish. Sprinkle the chile flakes onto the surface. Add the browned shallots and serve warm, or leave to cool to your desired temperature.

Notes

  • I recommend measuring the fresh herbs for this recipe by weight!
  • Storage: Leftover bissara can be refrigerated, in an airtight container, for 3 or 4 days. 

Nutrition

Calories: 75.5kcal | Carbohydrates: 3.1g | Protein: 0.5g | Fat: 7.1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5.1g | Sodium: 398.2mg | Potassium: 55.3mg | Fiber: 0.6g | Sugar: 1.1g | Vitamin A: 89.1IU | Vitamin C: 2.6mg | Calcium: 14.3mg | Iron: 0.2mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code