Bissara or Fava Bean Hummus

By mitzzy

Hummus is what you’re used to but this North African spin on the chick pea, Middle Eastern approach to a bean spread, is dynamite. It uses fava beans (canned are fine). Touches of dried chili pepper, cumin, plenty of paprika an a touch of lemon makes this a deep brownish-red, spicier hummus. It’s a nice change from the tahini (sesame seed paste) laden ones. Use this on crackers, flatbreads, or alongside grilled chicken or fish. Or eat it plain, by the spoonful – it is smooth as silk, spicy, a little hot and just outstanding.

Ingredients

• 1 19 ounce can fava beans, drained 4 cloves garlic, finely crushed
• 1/3 cup extra virgin olive oil
• 2-3 tablespoons fresh lemon juice
• 4 springs parsley
• 1/4 dried red chili pepper
• 2 teaspoons sweet paprika
• 1 teaspoon cumin (or more, to taste)
• Salt, black pepper to taste

Preparation

Step 1

Place all ingredients in a food processor and process to make a smooth paste, 1-2 minutes. Chill.

Makes approximately 2 cups. Refrigerate up to one week.

Serve with flatbreads, crackers, grilled fish or chicken