GREEK FAVA BEAN DIP
Makes at least 250g of dip, Ready in up to 1 hour
Greek fava bean dip served with lemon, sliced red onion and fresh parsley
I first tried fava bean paste in a Greek grilled octopus recipe and fell for the smooth texture of the beans against the stronger bite of octopus. It’s the type of recipe that transports you straight to the Grecian coast, no matter where you are.
This recipe makes quite a big batch of the paste so if you’re not feeding a crowd, reduce the amount as you need.
This is amazing served with grilled octopus or chicken. Or you can serve it as part of a meze feast, it’s delicious with freshly toasted flatbreads that are brushed with a fragrant, herby oil.
Greek fava bean dip served with lemon, sliced red onion and fresh parsley
INGREDIENTS
250g fava beans (or yellow split peas)
1 red onion, chopped
2 garlic cloves, chopped (reserve a few slices to serve)
500ml of water
1x lemon, juiced
Olive oil
Salt & Pepper
Oregano
Thyme
Fresh parsley to serve
METHOD
Heat a little oil in a pan and cook the onion, garlic, thyme and oregano until lightly caramelised.
Add the beans to the pan, season well and cook for 1 minute.
Add the water and simmer on a low heat for 40-50 minutes until mushy. Add a little more water at this step if you need.
When the beans are ready, add the lemon juice and blend into a paste using a food processor. Add a little more water if you need to soften the mixture up.
Serve with olive oil, sliced red onion and fresh parsley.
Greek fava bean dip with lemon & parsley