Bisara dip recipe

Created by Hassan M'Souli

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Cuisine: Moroccan
Prep Time: 20 min(s)
Cook Time: 45 min(s)
Serves 8-10

Chef Hassan M'Souli, of Sydney's Out of Africa restaurant, shares a recipe for a warm dip using fava beans that are split and peeled. It resembles hummus, as it is blended into a spread. The flavour, however, is richer and its consistency heavier.

Ingredients

1 cup extra virgin olive oil
1 onion, grated
2 tbsp minced garlic
500g dried split broad beans (fava beans)
1.5L water
2 tbsp ground cumin
1 tbsp sweet paprika
1 tbsp white pepper
Salt, to taste
1 tbsp cumin seeds, roasted, crushed
Extra virgin olive oil, to serve
Lavash bread, to serve

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Preparation

Heat half the oil in a large saucepan. Fry the onion, garlic and broad beans until the onion is soft. Add 1 litre of the water and simmer, over medium-low heat, for 30 minutes or until the beans are tender, adding more water as needed.

In a small jug, combine the cumin, paprika and white pepper with half a cup of water. Add this to the broad beans, cook, stirring consistently, for a further 15 minutes or until thickened. (Add more water if necessary and make sure the mixture doesn’t stick to the bottom of the pot.) Season with salt and stir in the remaining olive oil.

Garnish with roasted cumin seeds and drizzle with olive oil. Serve with warm lavash bread.

If you enjoyed this Bisara dip recipe then browse more Moroccan recipes, appetiser recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

Moroccan Restaurants

Displaying 10 of 55 Moroccan Restaurants.

	Restaurant	Book Online	Suburb
1.	Builders Arms Hotel, bandroom		Fitzroy
2.	Moroccan Soup Bar		Fitzroy North
3.	African Feeling		Newtown
4.	Alhambra		Manly
5.	Out of Africa		Manly
6.	Kazbah On Darling		Balmain
7.	Cafe Mint		Surry Hills
8.	Sumac		Sydney
9.	Little Moorish Restaurant		East Perth
10.	Veritas Restaurant		Highgate

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