If you’ve never tried Moroccan Dried Fava Bean Dip or Soup – Bessara, you’re in for a hearty, comforting, and nourishing treat that’s deeply rooted in Moroccan tradition. This humble yet flavorful dish is made with just a handful of ingredients, but it delivers rich taste and creamy texture in every spoonful. Whether served as a warming soup or a thick dip with olive oil and cumin, Bessara is a beloved staple in Moroccan homes—especially during chilly mornings or Ramadan.
Why You’ll Love This Moroccan Dried Fava Bean Dip or Soup – Bessara Recipe
Here are a few reasons why Bessara deserves a spot in your recipe rotation:
- Incredibly simple: Just a few pantry staples and spices are all you need.
- Budget-friendly: Perfect for meal prepping without breaking the bank.
- Naturally vegan and gluten-free: A great choice for many dietary lifestyles.
- Wholesome and filling: Packed with plant-based protein and fiber.
- Authentic Moroccan flavor: Cumin, olive oil, and garlic bring it all together.
Ingredients Needed for Perfect Moroccan Dried Fava Bean Dip or Soup – Bessara
Key Ingredients in Moroccan Dried Fava Bean Dip or Soup – Bessara
- Dried fava beans – The star ingredient that gives the dip its creamy consistency and earthy flavor.
- Garlic cloves – Adds a punch of warmth and depth to the blend.
- Olive oil – Used for richness and drizzled on top for traditional flair.
- Ground cumin – Infuses the dish with that iconic North African spice note.
- Salt and pepper – Essential for balancing and enhancing the flavor.
Step-by-Step Instructions to Make Moroccan Dried Fava Bean Dip or Soup – Bessara
- Soak the beans overnight
Place dried fava beans in a bowl of water and let them soak for at least 8 hours or overnight to soften. - Rinse and drain
Drain the soaked beans and rinse them thoroughly to remove any foam or impurities. - Cook the beans
Add beans to a large pot with garlic and cover with fresh water. Simmer on medium heat for 40–60 minutes until tender. - Blend until smooth
Using an immersion blender or a countertop blender, purée the mixture until smooth and creamy. Add olive oil while blending for extra silkiness. - Season to taste
Stir in salt, pepper, and cumin. Adjust to your liking and heat briefly to combine the flavors. - Serve warm
Pour into bowls and finish with a generous drizzle of olive oil and a pinch of cumin. Serve with warm Moroccan bread.
Pro Tip: For a thinner soup-like consistency, add more cooking water while blending. For a thicker dip, reduce the liquid.
Recipe Tips & Variations
- Add spice: Toss in a pinch of paprika or cayenne for a fiery kick.
- Top with herbs: Garnish with chopped parsley or cilantro for freshness.
- Use split peas: For a different take, try green split peas in place of fava beans.
- Texture control: Adjust the amount of water during blending to get the consistency you want.
- Serve it two ways: Enjoy as a hot soup or chill it slightly to serve as a dip with pita or bread.
How to Store & Reheat
- Store: Let the Bessara cool completely before transferring to an airtight container. Refrigerate for up to 4 days.
- Freeze: You can freeze it for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of water if it thickens too much.
Similar Recipes You Will Love
If you enjoy comforting bowls of warmth like Moroccan Dried Fava Bean Dip or Soup – Bessara, here are a few more delicious and cozy soups to try next:
- 🥦 Cheesy Broccoli Potato Soup – A creamy, cheesy twist on classic comfort food.
- 🍅 Tomato Soup – Simple, rich, and perfect with a slice of crusty bread.
- 🥄 Creamy Alfredo Lasagna Soup – Everything you love about lasagna in a creamy, spoonable version.
Each one is beginner-friendly, full of flavor, and perfect for cozy nights in.
Frequently Asked Questions (FAQ)
Is Bessara the same as hummus?
No, while both are bean-based, Bessara is made from fava beans and has a more fluid, soup-like texture compared to chickpea-based hummus.
Can I use canned fava beans?
Yes, but be sure to rinse them well and reduce the cooking time since they’re already softened.
What bread goes best with Bessara?
Traditional khobz (Moroccan bread) is ideal, but pita, naan, or crusty sourdough work beautifully too.
Can I make this in a pressure cooker?
Absolutely! Use a pressure cooker to reduce cooking time to about 15–20 minutes after soaking the beans.
There’s something magical about the simplicity of Moroccan Dried Fava Bean Dip or Soup – Bessara. It’s nourishing, flavorful, and steeped in tradition—perfect for cozy nights or a healthy midday meal. Give this easy Moroccan favorite a try and let its creamy texture and warm spices win you over. Don’t forget to leave a comment, share it with friends, or tag us when you make your own bowl of Bessara!
Moroccan Dried Fava Bean Dip or Soup – Bessara
Ingredients
- 2 cups dried fava beans soaked overnight
- 4 cloves garlic peeled
- 1/4 cup extra virgin olive oil plus more for serving
- 1 tsp ground cumin plus extra for garnish
- Salt and black pepper to taste
- 5 –6 cups water (as needed for desired consistenc
Instructions
- Soak dried fava beans in water overnight or for at least 8 hours.
- Drain and rinse the beans, then place them in a large pot.
- Add garlic and cover with fresh water (about 5–6 cups).
- Bring to a boil, then reduce heat and simmer for 45–60 minutes until beans are soft.
- Use an immersion blender or transfer to a regular blender to purée until smooth.
- Stir in olive oil, ground cumin, salt, and pepper.
- Heat the soup for a few more minutes to blend the flavors.
- Serve hot with an extra drizzle of olive oil and a sprinkle of cumin. Enjoy with Moroccan bread or pita!