Fava split beans are like the asian yellow dal. The dip created by fava beans must be fluffy. The best fava beans are usually originated from the famous Santorini. The volcanic soil of the island helps to intense the flavour in many other regional products. So next time you’re there dont forget to stock up.  The secret of this recipe is the good quality virgin olive oil and the Santorinian Fava.

500 gr fava beans from Santorini
1 large onion cut in four pieces
2 bay leaves
some dry or fresh thyme
1 garlic clove
1 cup virgin olive oil
salt and pepper

1. Before cooking the fava you should rinse very thoroughly the beans with help of a colander.
2. Heat some of the olive oil in a large pan and add onion, garlic, thyme, bay leaves and the fava. Cover with cold water and stir. The fava should be covered with the water , over 3-4 cm. REduce temperature and simmer stirring occasionally. Usually it takes 1/2 hour to cook the fava beans to be really tender and soft.
3. Drain the fava but do not waste the water just discard the onion , bay leaves and all the rest.  Put the drained fava in a food processor with 1/2 cup olive oil. The fava dip should be like a very smooth puree.Continue mixing the fava and adding the rest of the olive oil.  If you need add little by little some of the cooking water. Season with salt and pepper.

To serve you can toast some bread and coarsely chop an onion. It accompanies greatly fish like smoked mackerel and goes greately with olives and feta cheese.  

In the above picture it is serve with carob bread ( a recipe that will follow later)

In Greek : Φαβα Σαντορίνης αφράτη σαν μους    

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