Place the dried split fava beans in a bowl and cover with several inches of cold water. Leave to soak at least 8 hours or overnight
2 1/2 Cups Fava split Beans
Place the beans in a pot and add the water, olive oil, garlic, and spices
1/3 cup Olive oil, 7 pcs Garlic Cloves, 6 cups Water, 2 tsp Paprika, 2 tsp Ground Cummin
Bring the beans to a boil then reduce the heat and simmer, partially covered, until the beans are tender, about an hour
Drain the beans in a strainer set over a bowl. Reserve the cooking liquids
Puree the beans until smooth with an immersion blender, blender, or food processor, using as much reserved broth as needed to reach your desired consistency
Stir in the lemon juice. Taste and adjust salt, keeping in mind that condiments will add flavor at the table
2 tbsp lemon, 1 1/2 tsp salt
At serving time, reheat the puree gently over medium-low heat. Serve the bessara as a dip or soup with olive oil, cumin, salt, and cayenne or harissa on the side as condiments