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.