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Moroccan Bessara - Creamy Fava Bean Dip or Soup

Bessara is a traditional Moroccan dish made from dried fava beans, garlic, olive oil, and aromatic spices. This humble yet flavorful puree is enjoyed both as a comforting home-cooked meal and as a popular street food, particularly in northern Morocco. It can be served thick as a dip or thinned into a velvety soup, making it a versatile dish suitable for breakfast, dinner, or any time in between. The addition of cumin, paprika, cayenne, or harissa enhances its depth of flavor, while a generous drizzle of extra virgin olive oil adds richness. Simple yet deeply satisfying, Bessara is a staple of Moroccan cuisine that showcases the beauty of minimal ingredients transformed into something truly delicious. Allow time for overnight soaking of the beans to achieve the best texture and flavor.

Breakfast | Light Lunch | Starter | Moroccan | Dairy-Free | Egg-Free | Gluten-Free | Nut-Free | Soy-Free | Vegan | Vegetarian | Dip | Pureed Soup | Food Processor | Immersion Blender | Pot | Sieve | Cumin | Fava Bean | Garlic | Paprika | Simmering | Straining | Toasting | Comfort Food | Overnight
Time to complete

Prep

10min

Cook

1h

Wait

8h

Total

9h 10min

Ingredients (Makes 6 servings)

Ingredients

  • 340 g (12 oz / about 2 1/4 cups) dried split fava beans
  • 80 ml (1/3 cup) olive oil
  • 6 to 7 cloves garlic, crushed
  • 1.5 L (6 1/2 cups) water
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 1 1/2 tsp salt, or to taste
  • 15 to 30 ml (1 to 2 tbsp) lemon juice, or to taste (optional)

For Serving/Garnishing

  • Salt
  • Ground cumin
  • Ground cayenne or harissa
  • Extra virgin olive oil
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 5
  • Protein: 7
  • Carbohydrates: 14
  • Fiber: 5
Directions

Soaking the Beans

  • 1. Place the dried split fava beans in a bowl and cover with several inches of cold water. Leave to soak for at least 8 hours or overnight.

Cooking the Beans

  • 2. Drain the soaked beans and remove any skins if present.
  • 3. Place the beans in a pot and add the water, olive oil, garlic, paprika, cumin, and salt.
  • 4. Bring to a boil, then reduce the heat and simmer, partially covered, until the beans are tender, about 1 hour.

Blending and Finishing

  • 5. Drain the beans using a strainer set over a bowl to reserve the cooking liquid.
  • 6. Puree the beans until smooth using an immersion blender, food processor, or blender, adding reserved broth as needed to reach the desired consistency.
  • 7. Stir in the lemon juice, if using. Taste and adjust salt, keeping in mind that condiments will add flavor at the table.

Serving

  • 8. Reheat the puree gently over medium-low heat before serving.
  • 9. Serve as a dip or soup with olive oil, cumin, salt, and cayenne or harissa on the side as condiments.
Cookix's Secrets

Alternative Cooking Method

  • Prepare in a slow cooker by cooking on low for 6-8 hours instead of simmering on the stovetop.

Alternative Proteins

  • Substitute dried chickpeas for a different take on the dish.

Bold Flavor Enhancements

  • Incorporate roasted garlic instead of raw for a deeper, caramelized flavor.

Flavor Enhancement

  • Adjust the seasoning to taste—adding more cumin or paprika can deepen the flavor.

Healthier Variation

  • Reduce the olive oil for a lower-fat version while maintaining the creamy texture by adding more reserved broth.

Seasonal Tweaks

  • Add fresh herbs like parsley or cilantro for a brighter, fresher taste.

Serving Suggestions

  • Pair with warm crusty bread or pita for dipping.

Texture Tips

  • For a smoother texture, peel the fava beans after soaking.