Public Service Announcement: Greek fava isn't actually all that fancy. The asterisk at the bottom reveals: contains no actual fava beans. Nope. Just yellow split peas boiled down and served with raw red onion. Greeks call this fava and actual fava beans koukia. Fava is the paradosiako or traditional thing to order a meze at a classic Greek Taverna and usually served with crudely chopped red onion, which has always been a little daunting to me.
Sometimes, the fava can come out almost chalky like and sometimes it's like butta. But it's even better made into a creamy hummus. Greek fava blended down with tahini and olive oil turns this simple staple into something luxurious. Plus, Greek fava is SO easy to make. I've been really into turmeric these days, so added some as well as some saffron flowers not to be confused with expensive saffron stigmas. Raw onion always throws me off kilter but not when in the form of tiny little gems on a dip with fresh mint to counterbalance. If you like hummus, I hope you try this version! If you like Greek fava, I hope you try this hummus!
Greek Fava Hummus with Saffron Flowers
1 cup of Greek fava (make a batch of Greek fava for the week)
2 tablespoon tahini
1 teaspoon sea salt
1 clove garlic, finely chopped
juice of 1 lemon (throw in some lemon zest if you like!)
1/4 cup extra virgin olive oil
1 teaspoon turmeric
1 teaspoon saffron flowers
1 teaspoon finely chopped onion
1/2 teaspoon finely chopped mint
In a food processor, blend all ingredients except for onions and mint until ultra smooth. Pour into a bowl, top with onions, mint and more olive oil!