Bissara

Method

1. 1 Soak peeled broad beans for 12 hours, then rinse them several times to remove the slime.
2. 2 Cook the beans with garlic and 800 ml of water for 45 minutes, or until the beans are completely dissolved.
3. 3 Blend until smooth, then strain through a sieve to create a creamy, smooth soup.
4. 4 Add cumin and salt, then simmer for another 5 minutes; the bissara should be thick enough to be propped up with a spoon.
5. 5 Scoop the mixture into a bowl, create a well in the center, then pour in olive oil, sprinkle with cumin and chili powder, and squeeze in some lemon juice.

With an appliance

• Pressure cooker 35 min

  Replace step 2: cook the beans in a pressure cooker for 18 minutes at high pressure, then release the pressure naturally; the beans will be completely dissolved, so the sieving step can be omitted.