Motivated by the fact that we had just returned from a holiday and the fact that I desperately needed to grocery shop – but was far to exhausted to bother – I found myself digging to the bottom of the freezer and pulling out a bag of frozen fava beans. A purchase I made because… I don’t even know why. I’ve never used fava beans before, not in any form. But there they were at Walmart of all places, and I never, ever shop at Walmart, most certainly not for food. And since I found myself at this place I rarely go with a product in my hand I’ve never seen before (likely because I’ve never looked for it before), I determined that I obviously needed to take advantage of the circumstances and buy this something I have never used or tasted at a store I never shop at. Obviously.
Also, I figured frozen must be similar to fresh and must be better than canned or dried. Although I haven’t had dried or canned fava beans to compare to. Further justifying a purchase of a thing I had no plans for.
Apparently, Bessara (or Bissara) is a thing. A Moroccan (or maybe North African) thing made from fava beans. I wouldn’t put much weight in this information, as it was gathered from my not so rigorous and rather limited “what to do with fava beans” Google search. I’m not scientific about this food’s history. No, instead I read through a few recipes, picked and chose what I liked (and what I had on hand) and came up with this pretty green hummus thing.
This is a savoury and so soft and creamy spread. The beans combined with a generous amount of cumin and paprika give this dip a deep, smoky flavour that I just love. Some of the recipes I found included garlic, I decided to forgo the garlic this time around. I wanted something I could take to work and eat for lunch without later feeling self-conscious… although I have chosen to eat this with sliced red onions which I suppose potentially are just as vile… I would suggest this version, without garlic, is exactly right, especially served warm, with sliced red onions and a little fiery sea salt.
While I was digging in the deep freeze, I resurrected these gluten-free yellow corn tortillas. Lightly sprayed with olive oil and then toasted in a hot oven they made the perfect place to spread the spread. Try warm pita bread and serve as a dip or slather on crispy whole grain toast for breakfast.
Linking this recipe to Ricki’s Wellness Weekend.