Egyptian Bissara Split Fava Bean Dip

Ingredients

• For the Shallot-Infused Oil and Fried Shallots:
• 1 cup (237ml) neutral frying oil, such as canola
• 10 medium shallots (14 ounces; 397g), thinly sliced
• Kosher salt
• For the Bissara:
• 2 cups dried split fava beans (12.7 ounces; 360g), rinsed
• 2 cups packed fresh cilantro leaves and tender stems (2 ounces; 57g), divided
• 1 cup packed flat-leaf parsley leaves (1 ounce; 30g)
• 1 medium yellow onion (8 ounces; 227g), peeled, root end trimmed, and quartered lengthwise
• 1/4 cup (10g) packed fresh dill
• 3 medium cloves garlic (12g), peeled
• 1 green chile pepper (15g), such as serrano, stemmed, seeded, and chopped (about 1 tablespoon), or 1/2 teaspoon cayenne pepper, optional
• 5 fresh mint leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dry mint
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 4 cups (946ml) vegetable broth
• 2 tablespoons (30ml) shallot-infused oil (recipe above)
• To Serve:
• 1 tablespoon (15ml) shallot-infused oil
• 1/4 teaspoon paprika
• Fried shallots (recipe above)
• Store-bought pita chips

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