Bessara is a traditional Moroccan winter soup. However, by simply adding less water while cooking, this recipe makes for a delicious dip to be eaten during the warmer months. Serve warm or chilled topped with smoked paprika, lemon juice, salt, and olive oil. Dip in a variety of sliced veggies, bread, or pita chips.
250 grams dried green peas (or use green split peas) 4 cloves garlic
About 125 millilitres of good quality olive oil
1 1⁄2 teaspoons cumin
Paprika Salt, to taste
Put the peas in a bowl and pour in enough water to just cover, then let ‘em soak overnight. Drain, skin (if they haven’t been already), rinse well, and toss into a pot. Peel the garlic cloves and add to the pot with the olive oil, a teaspoon of cumin, and the paprika. Pour in cold water until the peas are covered, top with a lid, and cook until the peas are splitting apart (about an hour). Turn off the flame, and let the bessara cool a bit before tipping into a blender and blitzing until smooth. Pour back into the pot, and grab a small glassful of water. Mix in another pinch of paprika and 1⁄2 a teaspoon of cumin, and pour the spiced water into the soup. If you’d like a thinner soup, feel free to add more water. Stir and cook for another 3-5 minutes. Ladle the bessara into bowls and top with olive oil, a sprinkle of cumin, and salt to taste. Serve warm with khobz.