A classic Aegean meze where dried broad beans are boiled with onion and mashed to a smooth consistency, then drizzled with olive oil and dill. This purée, served cold, offers a light and elegant starter for the table.
Drain the dried fava beans soaked overnight in water and boil them with finely chopped onion, skimming off the foam, until soft.
Drain the boiled fava beans and onion, then blend with salt to get a smooth paste.
Spread the paste evenly onto a serving plate and let it cool.
Drizzle olive oil and lemon juice over it, sprinkle with finely chopped dill, and serve cold.
Important: Don't forget to skim the foam that collects while boiling the fava beans, otherwise the puree may have a bitter taste. Allergen: This recipe does not contain a common allergen.
Fava is a meze served cold with plenty of olive oil drizzled on top; letting it rest in the refrigerator further improves its consistency.
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