Bessara (Bean Dip) Recipe

From Dorothy McNett's Recipe Book.

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Bessara (Bean Dip)

From Dorothy McNett's recipes at based on a recipe handed to me from friends living in Tunesia. This is served with flat bread along with fresh vegetables for dippers in Morocco, making it a nice "welcoming" appetizer served with tea or white wine.

4 - 5 cloves garlic
1 can (16 oz) white broad beans, or garbanzo beans
2 green onions, cut into slices
2 teaspoons cumin
1/2 cup broad leaf Italian parsley
3 tablespoons extra virgin olive oil
1/4 teaspoon fine or coarse sea salt
1/2 teaspoon sweet or smoked paprika
flat bread or flour tortillas, etc. for serving
fresh carrot and zucchini slices

In food processor with steel cbopping blade in place and motor running, drop in the cloves of garlic to mince them finely. Turn it off and remove the lid and add the beans and the liquid, onions, cumin, and parsley. Process until smooth, adding the olive oil, salt and paprika. Adjust seasonings if necessary by adding more salt or oil. Pile into a beautiful glass or ceramic bowl . Warm in microwave 1 minute, stir and serve with bread and vegetable slices beautifully arranged around the dip. (or warm the dip in a saucepan for just a couple of minutes, not to boil it but to just warm it a bit)

Recipe created 2008-10-01.

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