Cretian Fava Bean Puree

By lynne
October 7, 2013
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Author Notes:

Here’s a quick, easy (& healthy) plant-based dip recipe that’ll go great with a baguette, veggies slices, crackers or warm pita bread. Perfect for a cookout or picnic on one of these hot summer days.

I got this recipe from the Rimondi Estate while traveling in Crete recently. What a beautiful place!


Serves: 2

  • 10 sun-dried tomatoes in oil
  • 1 tablespoon capers
  • 1 sprig fresh rosemary
  • 1/2 red onion
  • 1 clove garlic
  • 1 cup yellow lentils
  • 1 cup water
  • roasted red pepper, for garnish (optional)
  • extra virgin olive oil, as needed for desired consistency
  1. Boil 1 cup yellow lentils with 2 cups water 15 min., and drain.
  2. In the meantime, combine the sun-dried tomatoes, capers, rosemary, onion and garlic in a food processor.
  3. Allow lentils to cool, then add to mixture.
  4. Add water or extra-virgin olive oil until you’ve reached your desired consistency.
  5. Garnish with roasted red peppers, and voila! Enjoy.

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