[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.
Byesar (Fava Bean Dip) adapted from Vegan Recipes
Suitable for Anti-Candida Diet, All Stages
While I’m sure it’s not traditional, simmering the beans in vegetable broth adds tremendous flavor and allowed me to cook the garlic according to the original directions when using canned favas instead of dried. This version isn’t overly spicy, but it’s a perfect texture to highlight the creamy, starchy characteristics of favas that distinguish them so well from other legumes. I also didn’t bother removing the skins from the favas as they were already quite soft.
Prep Time: 15 minutes
On the Table In: 15 minutes
1 cup (240 ml) vegetable broth or stock
1 cup (240 ml) water
one 19-ounce (540 ml) can small fava beans, drained and well rinsed
2 large cloves garlic, peeled
1 tsp (5 ml) ground cumin
1/2 tsp (2.5 ml) fine sea salt, or more, to your taste
1/4 cup (60 ml) extra virgin olive oil, preferably organic
reserved liquid from cooking the beans (see instructions)
extra cumin, cayenne, and bread, crackers, or cut vegetables, to serve, optional
Combine broth and water in a medium pot with the beans and garlic cloves. Bring to a boil over medium-high heat, then lower heat medium and continue to boil 5-10 minutes, until about half the liquid has evaporated and the garlic cloves are soft.
Drain the beans, reserving the cooking liquid. Place beans, garlic, cumin, salt and oil in the bowl of a food processor and blend until smooth, adding some of the reserved cooking water if necessary to achieve desired texture. Sprinkle with more spices and drizzle with more oil if desired before serving. Serve with a small bowl of spices and bread or crackers for dipping (it will still be warm if served immediately, but it will still taste great; or allow to cool to room temperature). It also makes a great filling for sandwiches or raw collard wraps. Makes about 1-1/2 cups (360 ml). Store, covered, in the refrigerator up to 4 days.
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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JL goes Vegan says
Wow, this looks fantastic! So good I “pinned” it! 🙂
Thanks, JL! Glad you like the look of it. I’ve been gobbling it up at every opportunity. 😉
Yum! I’m not sure I’ve ever eaten fava beans. But, it sure LOOKS fantastic.
I’m fairly new to them, too, Deanna. And they are delish! 🙂
janet @ the taste space says
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! 😉
sounds like i need to start looking for canned favas 🙂
They do taste quite different from the fresh ones (which I also love), but they are SO EASY. And still incredibly healthy! 🙂
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. 🙂
Micha @ blissful bites says
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! 🙂
Kim (Cook It Allergy Free) says
Wow. I am going to have to used to these short little occasional posts from you! LOL So unlike the usual DDD!! 😀 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! 🙂
I don’t eat fava beans very often but this dip does look delicious!
Thanks, Ashley! Hope you like it! 🙂
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.
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:)
Richa, exactly! It does take a while to shell the fresh ones, but these are just so easy. And so good!
Johanna GGG says
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
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. 🙂
Ellen (Gluten Free Diva) says
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.
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 🙂
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.
I think that’s what distinguishes it from regular hummus–it’s cooked first. But yours sounds great, too! 🙂
Ahh! Of course Ricki, and I do like the idea of it being served warm; perhaps more traditional.
Yum! Made using Zürsun Idaho Heirloom Fava beans… Bought a small bag and decided to cook them all…I’ve got one thing I can do with them (this!) but any other uses? Thanks!
Ricki Heller says
Glad you liked it! You could try this dish, this one or this one, Angelica. 🙂
Yay! Made the Fava bean mash (sorry, forgot what you called it) from the first of three links…looks delish and so easy…will be part of my dinner tonight! I’m off to training for a race and these beans will help give just the right nutrients my body will need to recover. Thank you Ricki!
Ricki Heller says
Great, thanks, Angelica! 🙂