Moroccan Fava Bean Dip with Mint & Harissa (Bessara)

My take on the classic Moroccan Bessara fava bean dip features the deliciously spiced harissa paste & fresh mint. The results are a lively, fresh dip that’s perfect for dipping and scooping with flatbreads.

Bessara is a wonderful Moroccan dip, and often creamy soup. The main ingredient is one of my favourites - fava beans. I love how creamy fava/broad beans are and they make for the best ingredient to puree for a dip and create a lovely texture. My bessara recipe changes things up a little with the introduction of harissa chilli paste and fresh mint. The introduction of spice and fragrance are a breath of fresh air - mint and harissa work splendidly together and when combined with fava beans are a taste sensation!

This dip is so easy to put together at home and it's a visual delight, don't you agree? It's simply a case of blending all the ingredients together to form a thickish puree, like hummus. I always retain a little of the bean can liquid as it helps thin out the texture a little - you can also just use a little water or plain yoghurt too. I like a slowly pourable consistency if that makes sense?

What's Ahead?

Why it works?

It's creamy, light and fresh - This is one of those dishes that you just KNOW is doing you good! Packed full of flavour with a rich, but light creamy consistency. It's a dish I love to serve as part of a larger feast as it works so well alongside pretty much anything and everything.

Stuff You'll Need

My Bessara recipe is a game of two halves. The garnishes in my recipe are just as important as the bessara itself. I serve my bessara with lots of fresh toppings, changing depending on what I have at my disposal, this recipe shows the most typical garnishes.

For the bessara - Fava beans (for my version, you can soak and cook your own, or buy canned for convenience), lemon, mint leaves, extra virgin olive oil, harissa, cumin, salt and pepper.

For the garnishes - red onion, lemon juice, extra virgin olive oil, paprika, fresh mint and black pepper. I'll also often add an array of nuts and seeds to the mix too.

Step by Step

Making this version of bessara is pretty quick and easy - here's how.

1. Step 1 - In a food processor or using an immersion blender, blend together all the bessara ingredients into a smooth puree.
2. Step 2 - To garnish, slice the onion and squeeze over the lemon juice. Toss around for a little then set aside.
3. Step 3 - Smooth out the bessara onto a large platter or bowl and then scatter over the onion and mint. Sprinkle over the paprika and grind over a little black pepper. Finally drizzle generously with extra virgin olive oil. Serve at room temperature or refrigerated.

Pro Tips - it's all in the garnish

Once you have the consistency right, it's a case of spreading the bessara on a platter and then garnishing. I love to top mine generously with whatever I have at hand. Onions are a favourite (which I marinate in lemon juice) along with lots of extra mint and some paprika for colour. A generous slug of extra virgin olive oil follows.

Some extra garnishes that I'll often add are chopped olives, some pinenuts, pistachios or almonds (fried in butter), chopped parsley, dill and sometimes finely chopped preserved lemon peel for a mellow zing of citrus.

I'll always serve this dip as a side-dish or mezze offering with LOTS of flatbreads or pita chips. Anything you can scoop up the dip with will work. It's a great dish to whip up in 15 minutes and one that without fail gets the most glowing comments at a dinner party.

Serving & Storage Suggestions

I prefer to eat mine at room temperature (you can also heat it, before garnishing) and serve warm. You can make in advance and refrigerate until needed. It'll stay good in the fridge for 3-4 days (well covered). I'm not a fan of freezing bessara so I don't recommend. Fresh is definitely best!

For serving, I'll serve it alongside other North African, Middle Eastern or Mediterranean recipes. It pairs well with pretty much everything - fish, meats, poultry or other vegetable dishes. Be sure to serve a pile of flatbreads or crusty bread to aid in scooping up the bessara until every last drop is gone.

Ready to get cooking?

You'll see why I'm such a fan after your first scoop of this delicious creamy, dreamy dish - it's so silky and fragrant and lovely on its own or as part of a bigger feast. Hope you enjoy the recipe!

More Moroccan recipes

If you liked my take on Bessara, then try some more of my favourite Moroccan inspired recipes.

• Moroccan Kefta Tagine
• Zaalouk (Moroccan Eggplant Salad)
  
• Freekeh Pilaf with Chickpeas
  
• Moroccan Blood Orange Salad
  
• Moroccan Fava Bean Dip with Mint & Harissa (Bessara)
  
• Roasted Cauliflower Couscous
  
• Moroccan Matbucha – Tomato & Pepper Salad
  
• Moroccan Carrot Salad
  
• Moroccan Rice with Silverbeet

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