They both contain a multitude of antioxidant, antibacterial and anti-inflammatory properties making them superfoods!įunnily enough, beets is also referred to as beetroot in England. Not to mention just how healthy beetroot and wasabi is! This recipe is packed full of goodness and needs little to no seasoning as it oozes flavour and taste. Although in some cases cream is added so be sure to always check.Ĭoming back to our beets and wasabi hummus, to say this is the best hummus I’ve ever had is an understatement! This is bowl licking, delicious and addictive to say the least.Īlthough this recipe is made of chickpeas, you don’t always have to use them as the base ingredient, did you see our green split pea hummus? Or our baba Ganoush is also really good! Wasabi Mustard Hummus Serve with feta or cured fish as a main course or as a dip.With such a huge vegan movement and people looking to find staple proteins in pulses and legumes, I think it’s safe to say hummus is a reliable staple for most vegans. Serve warm adding the rest of the olive oil and sprinkling dry oregano.ĩ. At this point you can continue stirring vigorously with a spoon until the fava becomes somewhat creamy or you can use food processor.Ĩ. Add salt and pepper (I added about 1 teaspoon of salt) and mix well. Once the beans are soft continue heating and mix quickly for about 5 minutes. Once the water is absorbed continue to add a bit of hot water simmering until the beans are soft (about 40-50 minutes).Ħ. Add about 2 cups of water and lower the heat so that the beans are simmering.ĥ. Add the yellow split peas and sauté for another minute.Ĥ. Add the garlic and continue to sauté for about 30 seconds.Ģ. In a medium pot sauté the onion until soft with the 4 tablespoons olive oil. 2 cups tomato puree or chopped tomatoesġ.2 cups yellow split peas or yellow lentils (Greek fava) rinsed. ![]() 4 tablespoons of olive + 1-2 tablespoons.Greek Bean Dip with Tomato and Oregano-Fava Yahni This was easy to make as the fava does not require soaking and it cooks fairly quickly. This may have been a poor man’s food but nutritionally, it is rich in nutrients: plant protein, fiber, antioxidants, this dish has it all. I spread it on a slice of hearty whole wheat bread for a quick and filling snack. You can also use it as a spread, perfect in sandwiches adding some protein and fiber. Note this is a complete meal, although nowadays the traditional fava is served as an appetizer, it is a main course, it is a perfect vegetarian meal. Creamy and tasty, and goes perfect with feta cheese. While there is no specific recipe, I worked with his description and the result was delicious. ![]() ![]() Here the author talks about how he got sick of regular fava and decided to cook it with onion, tomato and garlic and add oregano. This book was first published in 1943, and basically talks about how creative people were during the war and how they had to make use of cheap, accessible ingredients such as beans and greens. ![]() Now this recipe is a variation of the traditional fava dip, inspired by a wonderful little Greek book I received from my sister about the cooking in Greece during the Occupation (WWII). This dip is vegan as it was commonly consumed during times of the Greek Orthodox religious fasting which does not allow most animal products. Sometimes you get the basic recipe, other times a bit more fancy with additions such as caramelized onions. The fava, is not to be confused with the fava bean, this is yellow lentil or yellow split pea.Īlthough it is a considered a poor man’s food, it has gained great popularity in recent years and you will find it at almost every tavern. If you like Greek cuisine or have traveled to Greece, you surely have tasted fava, it is yellow split pea cooked to a creamy puree, served with onion and capers and of course drizzled with olive oil.
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