Fava: Creamy Greek Puree with Lemon

A warm bowl of fava, a splash of olive oil and bread for scooping: sometimes the simplest things are the best part of the table. Lemon keeps this Greek puree bright, while finely chopped onion adds a little bite. Bring it out with the grilled vegetables and let everyone help themselves.

Start with the right dried pulses

Use dried, food-grade pulses sold specifically for making Greek fava. Follow their package instructions for soaking and preparation. This recipe uses onions, garlic, lemon, chives, rosemary, bay leaves, olive oil, cane sugar, vegetable broth powder, salt and black pepper alongside them.

Cook until soft, then blend

Wash the lemon and fresh herbs. Peel and chop the onions and garlic, reserving a little finely chopped onion for serving. Prepare the pulses as directed and dissolve the broth powder according to its label.

Soften the remaining onion in some of the olive oil over gentle heat. Stir in the garlic and sugar without letting the garlic brown. Add the prepared pulses, broth, bay leaves and rosemary. Follow the product's cooking instructions and keep enough liquid in the pot for the pulses to soften fully. Stir more often as they thicken, reaching the bottom so nothing catches.

Once the pulses break down easily without a firm center, remove the bay leaves and woody rosemary stems. Take the pot off the heat and let bubbling stop. Use a hand blender only if its instructions allow hot food; keep the blade submerged and switch it off before lifting it. Blend with the remaining olive oil, adding cooking liquid gradually until smooth and spoonable.

Stir in lemon juice, then taste with salt and pepper. Check before salting because the broth is already seasoned. Spoon into a serving bowl and finish with the reserved onion and finely snipped chives.

Make it part of a small Greek spread

Serve warm with bread and our grilled zucchini. The tender slices are easy to scoop through the puree. Put lemon wedges on the table for anyone who likes a sharper finish.

Frequently asked questions

Can I use garden peas or ornamental sweet-pea seeds?
Use the culinary dried pulses specified for Greek fava. Green garden peas make a different puree; ornamental sweet-pea seeds are not food.

Why has the puree become very thick?
It firms as it stands. Stir in a little cooking liquid or water while warming gently, reaching the bottom and edges of the pot.

How do I store leftovers?
Refrigerate in shallow containers at 40°F (4°C) or below within two hours, or one hour above 90°F (32°C). Discard food left out longer. Use within three to four days and reheat throughout to 165°F (74°C), checked with a food thermometer.