Besarah (Broad Bean Puree)

🛒 Ingredients

• Cooked Broad Beans or Split Peas 225 g · 259 kcal
• Garlic 5 g · 8 kcal
• Olive Oil 15 g · 132 kcal
• Cumin Powder 2 g · 8 kcal
• Paprika 2 g · 8 kcal
• Chili Powder 1 g · 4 kcal

👨‍🍳 Instructions

1. If using dried broad beans, soak them overnight. Drain and rinse thoroughly. If using split peas, soaking is not required.
2. Combine the prepared beans or split peas, minced garlic, water, and half of the olive oil in a large pot. Add salt to taste. Bring to a boil, then reduce heat and simmer until the beans are very tender, about 40-60 minutes.
3. Carefully transfer the cooked mixture to a blender or use an immersion blender. Blend until very smooth and creamy, adding more water if needed to reach desired consistency.
4. Return the blended Besarah to the pot. Stir in cumin powder, paprika, and chili powder. Simmer for another 5-10 minutes, allowing the flavors to meld.
5. Serve hot, garnished with a generous drizzle of the remaining olive oil and an extra sprinkle of cumin and paprika.