Flash in the Pan: Byesar (Fava Bean Hummus)

[Sometimes, you just want a dish that’s quick and easy–no fuss.  I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]

If you’ve heard of Byesar before, lucky you.  I hadn’t, and just came across this recipe in a slim cookbook I purchased ages ago called Vegan Recipes: over 50 Inspirational Recipes That Are Free From Animal Products, Shown Step-by-Step in 250 Color Photographs.  Despite the fact that the title was almost fatter than the cookbook itself, it does contain a bunch of inspirational recipes–like this Byesar.

According to the book, Byesar is an Arab dish, “similar to Middle Eastern hummus, but uses broad beans instead of chick-peas. In Morocco, it is eaten by dipping bread into ground spices and then scooping up the purée.” I was fascinated by the fact that the spices are mostly on the bread, not in the dip, and that the garlic here is boiled along with the beans rather than added raw. Of course, I decided to try it.  

And ever since I finally embraced favas, I can’t seem to get enough of them.  And of course, I loved this dip.  

I’m sending this recipe to Amy’s Slightly Indulgent Tuesday.

Last Year at this Time: How I Spent My Florida Vacation, 2011 Edition and Pasta Arrabiata (gluten-free; ACD All Stages) 

Two Years Ago: How I Spent My Florida Vacation, Part I (in which Ricki is frisked by Airport Security and Has a Dangerous Weapon confiscated)

Three Years Ago: Three Shindigs and a Mid-Term Break

Four Years Ago: Raw Carob-Cashew Pudding (gluten-free; ACD maintenance)

© Ricki Heller, RickiHeller.com

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Comments

  1. Wow, this looks fantastic! So good I “pinned” it! :)

  2. Yum! I’m not sure I’ve ever eaten fava beans. But, it sure LOOKS fantastic.

  3. Ever since I heard I had to shell favas, I have been hesitant to cook with them.. But with a hummus as tasty as this, I really shouldn’t procrastinate any further. :)

    • Janet, I’m lazy. As I said in the recipe, I didn’t bother shelling them (the small canned ones are actually very soft, even with the skins). So no more procrastination! ;)

  4. sounds like i need to start looking for canned favas :)

  5. I love that this is tahini-free. Not because I don’t love tahini, just because it’s nice to have another option. I have a good friend who can’t tolerate sesame. I will make this for her :) First, I need to get some fava beans. Thanks for another great recipe Ricki. I could just live off your blog. Geez, there’s an idea for another blog. A Year On The Diet, Dessert, and Dogs Diet. No? xo

    • Ha, ha! Maggie, I love it! The Year of DDD–oh, wait, I already live that!! ;) You know, it never occurred to me that it’s specifically tahini-free, but that is a nice trait. :)

  6. YUM I am pinning this and making it asap. Your photos make it look SO good =)

    • Thanks so much, Micha! I am currently in love with fava beans–canned, fresh, I don’t care. I love, love the unique flavor and creamy texture. I hope you love this as much as I do! :)

  7. Wow. I am going to have to used to these short little occasional posts from you! LOL So unlike the usual DDD!! :D So I have never heard of byesar, but I love this idea. I also like that there are no sesame seeds (tahini) in it. My neighbor’s son is over all of the time and he is so totally allergic to sesame seeds. The kid eats non stop. Usually I will have hummus and veggies out for my own kids to snack on. But, When he is around, I have to hide it away from him. I want to make this now just so I can leave it out and have him munch with my boys! :)

    • Ha, ha!! Well, the Flash in the Pan recipes are short and sweet, so I figure the posts should be, too! ;) And I had never heard of it either, but it’s my new legume dip love. Hope it works out for your neighbor’s son! :)

  8. I don’t eat fava beans very often but this dip does look delicious!

  9. I love favas — just have to get over my fear of cooking them. Though I see you started with a can this time. The recipe looks great!

    • Andrea, the fresh and the canned are totally different in taste and texture, I’ve found. The canned are basically just another variety of dried legume. I love them (maybe even more than the fresh–heretical, I know!!). ;) Really, give them a try. You won’t regret it.

  10. i havent used fava yet.. this hummus sure does look good and since now i know i dont have to shell them! i have no excuse to get me some:)

  11. Fava hummus – not sure if I have had it (definitely never made it) but am not really familiar with broad beans (was glad you named them this way which is the term I am more familiar with) – I have mostly come across them fresh rather than tinned but must have a look around our middle eastern shops

  12. I adore broad beans, and grow them in the garden – if the slugs don’t eat the seedlings, that is! I didn’t know that fava beans are broad beans – you learn something new every day.
    I never remove the skins from the beans – if they’re fresh you really don’t need to remove them, after all, they’re providing fibre:) It’s always good to have an excuse to be lazy!

    • Christine, I think they’re called favas when they’re dried and broad beans when they’re fresh (but I’m not 100% sure on that one). This recipe is really intended for the dry type, which you can get canned if you can’t find them otherwise. :)

  13. Yum. I have some dried favas that I’ve been aiming to cook and use. This is the perfect recipe. Thank you Ricki!!! By the way, I just met Cara (http://www.carascravings.com) and learned of your connection! Small world, eh?

    • Hi Ellen! So nice to “see” you here! Yes, it’s really six degrees of separation, isn’t it? :) Hope you enjoy the byesar–I really loved it.

  14. This looks awesome! Hummus is one of my favorite foods… I can’t wait to try this with some fresh crispy raw veggies. Thank you for sharing :-)

  15. Just made some improved bysar with tahini and ground coriander, and I didn’t cook my can of beans – was quite nice but yours looks much nicer and more chunky! Will try it next time, though I’m not sure if the stock is essential. Cumin is definitely a key flavour though.

  16. Ahh! Of course Ricki, and I do like the idea of it being served warm; perhaps more traditional.

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