Puree of Fava Beans

This is bessara, the Moroccan and Egyptian fava bean puree that street vendors ladle out for breakfast across North Africa. Warm, garlicky, cumin-scented, and pooled with green olive oil on top, it is the Middle Eastern cousin of hummus and every bit as good with torn flatbread.

Skinning the dried favas before cooking is the step most home cooks try to skip and always regret. That thick outer seed coat turns leathery during cooking and gives the finished puree a chalky texture. Soak overnight, then pop each bean between your fingers to release the pale green kernel inside. Takes ten minutes, makes the difference between silky and grainy.

Cook the peeled beans gently with garlic and whole cumin seeds until the beans collapse at a nudge from a spoon. Puree with olive oil and a splash of the cooking water until it flows like a thick soup rather than sitting up like dip. Warm through just before serving, drizzle with more olive oil, and scatter a pinch of fresh thyme on top.

Chef Tips

• Serve with a small bowl of the classic Moroccan dipping spice mix: equal parts ground cumin, cayenne, and salt. Diners dunk torn bread first in puree, then in spices for a bite with three layers of flavor.
• Use good olive oil for both the puree and the finishing drizzle. This is a dish with five ingredients where every one shows up in the finished bite.
• Adjust consistency after the first puree. Fava beans thicken as they cool, so err on the thinner side if you plan to reheat and serve.
• Save the cooking liquid rather than tap water for thinning. It carries cumin and garlic flavor back into the puree.

Variations

• Stir in a teaspoon of harissa paste for a spicy Moroccan version that pairs well with grilled lamb.
• Swap the thyme for fresh mint or cilantro for a brighter, more Egyptian-style finish.
• Add a squeeze of lemon juice at the end to lift the flavors if your favas lean toward earthy rather than grassy.