This dip is so good with pita wedges! It took a little time to put together, but it was well worth it...especially since the recipe yields so much dip. I was able to use my immersion blender for every step, including chopping the garlic. Thanks for sharing this recipe; we loved it!
This was really yummy, really garlicky, creamy and very authentic. I served it with homemade whole-wheat pita bread and of course chilled white wine! We ate so much of it that what was supposed to be a starter ended up being our whole meal.
This is true Greek meze! We enjoyed this Ev, thanks...Kitten:)
BF and I really enjoyed this traditional Greek recipe. I used yellow split beans as stated, but this dip/spread can be made with many other types of pulses too, as Evelyn points out at the end of the recipe. I asked an old Greek lady with hardly any teeth left in a Greek shop what to use for Fava and she also pointed to black eyed peas and red lentils. I bought some red lentils from her and may try Ev's recipe with those next time. This is the first Greek recipe I've made and it is for sure not the last one. We ate it with homemade pitta bread and I had the leftovers of the Fava with frankfurters. Ev told me that Fava goes well with sausauges and I can only agree with that. Thanks for a yummy recipe, Evelyn!
I am eating it as I write--SO good! I might have gone over the top with garlic--but no one has complained thus far. Really delicious, smooth, the dried oregano (from Greece of course) gives a wonderful flavor and aroma. Great recipe! Thanks again, Evelyn!