This traditional Greek Fava Bean Salata is a creamy, vibrant dip that highlights the delicate, nutty flavor of yellow split peas or fava beans. Blended into a silky smooth puree, it&# 226;ÂÂs brightened with fresh lemon juice, aromatic garlic, and a generous drizzle of extra-virgin olive oil. The texture is luxurious and comforting, making it an ideal mezze option for spring and summer gatherings. Serve it warm or at room temperature alongside crusty bread, pita, or fresh vegetables for a light, satisfying snack. ItâÂÂs a vegetarian delight that brings authentic Mediterranean flair to any table, perfect for picnics, appetizer spreads, or as a healthy side dish.
Fava Bean Salata
Description
This traditional Greek Fava Bean Salata is a creamy, vibrant dip that highlights the delicate, nutty flavor of yellow split peas or fava beans. Blended into a silky smooth puree, it&# 226;ÂÂs brightened with fresh lemon juice, aromatic garlic, and a generous drizzle of extra-virgin olive oil. The texture is luxurious and comforting, making it an ideal mezze option for spring and summer gatherings. Serve it warm or at room temperature alongside crusty bread, pita, or fresh vegetables for a light, satisfying snack. ItâÂÂs a vegetarian delight that brings authentic Mediterranean flair to any table, perfect for picnics, appetizer spreads, or as a healthy side dish.Ingredients
Directions
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Soak dried fava or butter beans in plenty of water overnight.
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Drain the soaked beans and place them in a large saucepan with cold water to cover.
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Bring slowly to a boil, then drain and rinse the beans thoroughly.
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Rinse out the saucepan, return the beans to the pan, and add fresh cold water to cover by 3 inches.
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Bring to a boil, reduce the heat, cover, and gently simmer for 25 to 30 minutes, or until the beans are soft.
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Drain the beans, reserving 1/2 cup of the cooking liquid.
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Remove the skins from the fava beans with your fingers and spread the beans between layers of paper towels to dry.
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Alternatively, use canned fava beans, rinsed and skinned, retaining 1/2 cup of the liquid from the can.
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Heat 2 tablespoons of olive oil in a large heavy skillet over medium-low heat.
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Sauté finely chopped onion, garlic, carrot, celery, and crumbled bay leaf for 15 to 20 minutes, or until dark golden brown, stirring occasionally.
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Transfer the cooked vegetables, beans, and soaked bread to a food processor or blender container.
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With the machine running, add about two-thirds of the lemon juice and 2 tablespoons of olive oil, processing until thick and smooth.
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Add a few tablespoons of water if the puree seems too thick.
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Season with salt, pepper, additional olive oil, and/or lemon juice to taste.
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For a traditional texture, pound the mixture in a large wooden mortar for 5 minutes, slowly adding lemon juice and 3/4 cup olive oil, then pound for another 5 minutes.
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Serve on a platter, sprinkled with remaining parsley, a drizzle of olive oil, and a generous pinch of paprika.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 645.3kcal
- % Daily Value *
- Total Fat 72.9g113%
- Saturated Fat 45.9g230%
- Cholesterol 193.5mg65%
- Sodium 578.7mg25%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
