An Aegean meze of dried fava beans cooked with onion, blended smooth with olive oil and served chilled in slices with dill and lemon. Vegan and gluten-free.
Ingredients
Instructions
- 1
Drain and rinse the fava beans soaked overnight. Finely chop the onion.
- 2
Heat half the olive oil in a pot and cook the onion over medium heat for 4-5 minutes until soft.
- 3
Add the beans and water. Bring to a boil, skim off the foam, then simmer partly covered on low heat for 45-50 minutes, stirring now and then, until the beans fall apart and absorb all the water.
- 4
Add the sugar, salt and remaining olive oil and blend with a stick blender (or press through a sieve) into a smooth purée.
- 5
Spread the purée into a lightly oiled dish or bowl, let it cool, then chill for at least 3 hours until set.
- 6
Turn the fava out onto a plate and slice. Drizzle with the lemon juice and sprinkle with chopped dill.
Nutrition
Per serving
| Calories | 168 kcal |
|---|---|
| Protein | 7 g |
| Carbs | 17 g |
| Fat | 9 g |
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