2tablespoonscooking liquidor more for soup consistency
1 1/2teaspoonssalt
1teaspoonground cumin
1/2teaspoonsweet paprika
1/2teaspoonhot paprika
Chopped parsley to garnish
Instructions
24 hours before, place the dried fava beans in a large bowl and cover with a generous amount of cold water. Set aside to soak.
When ready to cook, drain the beans and peel them if they weren't already skinned and split.
Transfer the peeled fava beans to a medium-sized pot and cover with a generous amount of water. Bring to a boil over high heat, then reduce the heat to medium and simmer the beans until tender. This step takes about 60-90 minutes.
Drain the beans, reserving the liquid.
Transfer the drained beans to a food processor, and add the garlic, olive oil, lemon juice, two tablespoons of the reserved liquid, and spices. Process on high speed until smooth.
If making a dip, stop adding liquid once it reaches hummus consistency. If making a soup, add cooking liquid until it reaches a thick but pourable texture.
Taste the bessara and adjust the seasoning as desired.
Reheat the bessara and serve warm, preferably in a warm dish so it doesn't cool too rapidly.
Garnish with paprika, salt, olive oil, and chopped parsley.