Bissara – Fava Bean Dip

Sweet earthy fava beans with a hint of cumin and paprika and a dash of lemon juice to make Bissara.

Indulge in something smooth and raunchy and let the games begin.. And, smoulder.

This dish will smash your belief that vegan food can’t be easy to rustle up.

Make this:

• When you’ve wanting a Middle-Eastern vibe to your cuisine and fancy have an evening of pure indulgence
• When you’ve a big party and want something simple to put together and yet looks wonderful to serve.
• When you fancy something a little different for brekkie. Traditionally, Bissara is served as a breakfast in winter

Bissara was inspired when indulging on Moroccan cuisine whilst on one of the seafront restaurants on Casablanca’s picturesque coastline with family.

Bissara is a fava bean soup/dip that derives from Ancient Egypt. Dried fava beans are hydrated and then made into a creamy dish dipped with bread and served as a breakfast snack. Packed with proteins and warming too, it’s a great way to start the day. It’s also relatively cheap on the budget to make too.

Fava beans, I get from Urban Native Organics and Wholefoods in Stroud Green, London.  It’s a small store, which I support.  You can find them here 

Bissara is a vegan condiment.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x