The blue water. The white houses. The cool, Mediterranean breezes. Ah…Greece is paradise, and not just for the beautiful sites. The food will easily sweep you away. I admit that my “happy place” is still Santorini, where you can spend the entire day staring at the ocean, drinking a crisp Greek wine, and snacking on various nuts, honeys, and grilled delights. The olive oil alone is enough to make you want to drink it with a straw. So clean, so smooth, and so darned addicting. It’s used in EVERYTHING, and gives any dish a creamy texture. No wonder people use it on their skin, too!
When we lived in DC (<sniff> I miss it!), we had a favorite Greek restaurant that became popular with nearly everyone we took there. One of the MANY things on the menu that we loved (OK, craved) was their selection of spreads and dips to dig into with warm and toasty pita bread they serve. Every time we go back for a visit, we make a bee line for this place.
One of the options is a delectable fava bean dip, also known as Fava Santorini. Favas and other similar shelled nuts are a staple in Greek cooking, so finding this dish at a place that really knows how to prepare it is a treat. I, of course, can never leave well enough alone and have explored a number of options for recipes using this tasty bean. This version comes out in an almost hummus consistency, with a creamy and luscious texture that is perfect for dipping, spreading or just digging in with a spoon.
It goes with many different wines, but does best with a mid-bodied red selection like a Chianti. No wonder it is also a favorite of serial killers (get it?). But even if you’re a law-abiding person, and don’t happen to be named Hannibal, I’m sure it will be a favorite for you, too.
| Servings | Prep Time |
| 24 people | 30 minutes |
| Passive Time |
| 8 hours, or overnight |
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If you are ever in the DC area and have a chance to make your way out to the Tyson's Corner area of Northern Virginia, it is well worth your time and effort to seek out the restaurant that made this one of my favorite treats. Nostos is the best Greek food we've had outside of our trip to Greece--and that is saying something!
You could even serve this as a base for fish or meats, like grilled chicken. Opa!
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- 1 20 oz. package dried fava beans
- 1 cup plain greek yogurt
- 3 cloves garlic
- 1 tbsp fresh dill
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup extra virgin olive oil
- 1 tbsp shallots minced
- If using dried fava beans, soak in cold water overnight. Drain beans and allow to dry.
- In a blender or food processor, blend the fava beans until pureed. The consistency will be course. Remove from processor and set aside.
- In food processor, pulse garlic cloves until finely chopped. Add bean mixture and all remaining ingredients except olive oil and shallots.
- With processor running, slowly pour/drizzle olive oil into mixture. Note that you may need to add more olive oil to create the creamy consistency you want.
- Top with shallots and drizzle of olive oil.
- Serve with pita bread.
Recipe Notes:
1. Don't have a food processor? I use the Cuisinart standard model. Mine is several years old, but works like a champ. Click on the link in the margins to check out ones that fit your needs.
2. You may need to adjust the amount of olive oil and/or yogurt to create the desired consistency.
3. If you can't find dried favas, or prefer not to have to go through the whole overnight soaking method, you can certainly used frozen, pre-shelled beans.
4. This dip stores beautifully and can be made ahead and refrigerated for up to 4 days prior to serving.
This looks absolutely wonderful. I want to dive right in with my dippers.
I love fava beans but rarely make them. Love the look of this spread.
Greece is on my travel bucket list and when I go I will make a beeline to this dip. In the meantime I’ll make it at home. You know, to prepare.
Of course! Being prepared is very Scout-like of you. Smart move. :o)
This would make such a healthy addition to Superbowl Sunday!
Pair this with the fava spread and you have some great, healthy alternatives that are just as tasty! :o)
I love fava beans. We sometimes get them in our CSA farm box. My kids love getting the beans out of the pods. This recipe looks wonderful and I look forward to giving it a try the next time I get fava beans.
And what a fun way to involve the kids! I’ll have to borrow the neighbor’s kids for that next time! LOL
I visited Greece once, and have always wanted to return! I did not have this dip there, but it looks delicious.
Ashley, it’s one of my favs, especially because there are so many variations you can do with it!