Fava Santorini (Fava Bean Spread)
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!
Servings Prep Time
24people 30minutes
Passive Time
8hours, or overnight
Servings Prep Time
24people 30minutes
Passive Time
8hours, or overnight
Ingredients
Instructions
  1. If using dried fava beans, soak in cold water overnight. Drain beans and allow to dry.
  2. In a blender or food processor, blend the fava beans until pureed. The consistency will be course. Remove from processor and set aside.
  3. In food processor, pulse garlic cloves until finely chopped. Add bean mixture and all remaining ingredients except olive oil and shallots.
  4. 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.
  5. Top with shallots and drizzle of olive oil.
  6. Serve with pita bread.
Recipe Notes

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.