Moroccan Bessara

an easy recipe for moroccan bessara made with split dried fava beans

Serves: 4

Difficulty of recipe preparation: Easy

Preparation time: 5 mins

Cooking time: 40 minutes


  • 400 g split dried faba beans
  • 3 large garlic cloves
  • 1 tsp salt
  • 11 tsp cumin
  • 1 tsp paprika
  • 1 tbsp olive oil
  • 2 lemons, juiced

To serve

  • cumin paprika
  • olive oil


  1. Place the faba beans and garlic in a large pan and cover with 1.5 litres of cold water.
  2. Cover the pan and cook on a medium high heat until they are soft enough to easily purée (about 40 minutes). Skim occasionally.
  3. Purée the beans and garlic, either by hand or in a food processor, according to your preferred texture.
  4. Stir in the olive oil, spices and lemon juice.
  5. The consistency can be adjusted: for a thinner soup, mix in more hot water; for a thicker dip, boil the beans with less water.
  6. Serve the bessara hot, drizzled with olive oil and seasoned with cumin and paprika.

Tip: If you can’t get hold of dried faba beans, you can substitute them for the same quantity of cannellini or butter beans.

This recipe comes courtesy of the Global Pulse Confederation.

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