🫘 Broad bean purée
This fava is a smooth, chilled purée of broad beans blended with olive oil and lemon juice and finished with plenty of fresh dill. It has a mild, earthy flavour and a soft, spreadable texture. It is served cold as a meze or starter, drizzled with a little extra oil and eaten with raw vegetables.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 250 g dried split broad beans, soaked overnight
- 1 l water
- 3 tbsp olive oil
- Juice of 1 lemon
- 1 small bunch dill, chopped
- 1 tsp salt, ½ tsp sugar
Method
- Drain the beans and simmer them in fresh water for about 1 hour until very soft.
- Blend with 2 tbsp oil, the lemon juice, salt and sugar until smooth, adding cooking water if needed.
- Pour into a dish and chill for at least 2 hours until set.
- Turn out or slice, top with dill and the remaining oil.
How to make it lighter
- Use 1 tbsp oil in the purée and add lemon or cooking water for creaminess.
- Scoop it with cucumber, carrot or pepper sticks.
- A 150 g portion is a filling starter; skip the extra oil drizzle on top.
History
Purées of dried broad beans have been eaten around the eastern Mediterranean for a very long time, and today this style is served as a cold meze in Turkey, Greece and neighbouring countries.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →