Indulge in something smooth and raunchy and let the games begin..
Sweet earthy fava beans with a hint of cumin and paprika and a dash of lemon juice to make Bissara.
This dish will smash your belief that vegan food can’t be easy to rustle up.
- When you’ve wanting a Middle-Eastern vibe to your cuisine and fancy have an evening of pure indulgence
- When you’ve a big party and want something simple to put together and yet looks wonderful to serve.
- When you fancy something a little different for brekkie. Traditionally, Bissara is served as a breakfast in winter
Bissara was inspired when indulging on Moroccan cuisine whilst on one of the seafront restaurants on Casablanca’s picturesque coastline with family.
Bissara is a fave bean soup/dip that derives from Ancient Egypt. Dried fava beans are hydrated and then made into a creamy dish dipped with bread and served as a breakfast snack. Packed with proteins and warming too, it’s a great way to start the day. It’s also relatively cheap on the budget to make too.
Fava beans, I get from Urban Native Organics and Wholefoods in Stroud Green, London. It’s a small store, which I support. You can find them here
- 100g fava beans
- 2 garlic cloves
- 2tbs olive oil
- 1/2tsp cumin seeds
- 1/2tsp sweet paprika
- Pinch of salt and pepper
- ¼ lemon, juice
- Few sprigs of parsley
- Soak the fava beans in filtered water overnight.
- The following day, drain and adding fresh water, pressure cook for 30 mins. Set to one side.
- Drain the fava beans and place in high-speed blender.
- Sauté the garlic cloves until softened. Add to the blender with the remaining ingredients.
- Serve with bread.4