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Cretean Skordalia with Fava Beans (Broad Beans)
5 from 2 votes

Cretan Mashed Broad Bean Skordalia

Diane Kochilas
Broad beans, or fava beans as they're called in English as well, are one of the oldest legumes in the Eastern Mediterranean and something of a national food on Crete, where they grow. Try whipping these with a pungent Greek olive oil, produced in small quantities with great care. You can find some, as well as other artisan Greek products, on my online store here.
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Prep Time 15 minutes
Cook Time 5 minutes
Course dip, meze
Cuisine Greek cuisine, Mediterranean diet
Servings 4

Ingredients
  

  • 4-6 servings
  • 2 cups fresh broad beans shelled
  • 1/4 cup lemon juice
  • 3-4 Tbsp. water
  • 2 garlic cloves minced
  • Salt and pepper
  • 1/4 – 1/2 cup olive oil

Instructions
 

  • 1. Using a sharp paring knife remove the shells and black “eye” from the broad beans. Blanch for 5 minutes is salted water. Drain and transfer into a blender.
  • 2. Purée the beans with lemon juice, water, garlic, salt, and pepper in the blender until a thick mass is formed.
  • 3. Gradually add the olive oil, beating all the while until smooth and velvety. Taste for salt and pepper. Serve immediately or place in the fridge to set slightly and serve cold.
Keyword broad beans, Crete, Diane Kochilas, Greek olive oil, skordalia
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