* Exported from MasterCook *
Middle Eastern Bean Dip - Besara
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Amount Measure Ingredient -- Preparation Method
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3 cups cooked beans -- fava [broad beans] are tractional
2 tablespoons mint -- chopped (or 2 teaspoons dried or to taste)
1 tablespoon yogurt
olive oil -- to taste
1 tablespoon lemon juice -- fresh squeezed
1 lemon -- cut in wedges
salt & freshly ground pepper -- to taste
Puree the beans and then place them in a bowl. Add the mint, yogurt, lemon juice and olive oil to make a dressing. Season.
Serve with hot pita bread, and have olive oil and lemon wedges to hand around.
Serves 4 to 6
AuthorNote: this is our version of a Middle Eastern broad bean dip. Large dried broad beans (ful nabed), also called fava beans, are often used for Besara. But you can use fresh frozen, or tinned beans of other varieties too.
ChupaNote: use frozen giant lima beans, and replace the fresh mint with 1 tablespoon zaatar (Middle Eastern spice blend of wild thyme, sesame seeds, and salt) and a pinch of cayenne. Don't add the salt and pepper until its set a bit.
Cuisine:
"MidEastern"
Source:
"One World Vegetarian Cookbook by Troth Wells, 2011"
S(Formatted by Chupa Babi):
"Nov 2011"
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Per Serving (excluding unknown items): 161 Calories; 1g Fat (4.1% calories from fat); 10g Protein; 31g Carbohydrate; 6g Dietary Fiber; trace Cholesterol; 4mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
