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Fava Hummus with Herbs




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Hummus is usually made with chickpeas, but this version uses yellow split peas (the so-called Fava), which is typical throughout many Greek island cuisines. In addition, Fava Hummus is faster to prep from scratch, as the split peas don’t require soaking. Developed by our friend Christina Kotsilelou for the menu of a lovely new cafe & shop in Tinos, this recipe combines Smoked Chili Flakes, Sesame Seeds, and Aegean Isle Oregano. This power combo adds lots of aroma to the recipe, and you can generally use such combinations as a topping for all sorts of Mediterranean spreads.



Pour some olive oil into a large pot, and sauté the chili flakes, onion, and garlic over medium heat.


Add the fava peas and stir for a few minutes. Add the vegetable broth and bring to a boil for 2 mins. Reduce the heat to medium and simmer for about 40 mins until the fava is soft and the broth has evaporated.


Transfer to a food processor and add the salt, olive oil, tahini, and lemon juice. Blitz until you have a smooth paste. Add some water if the paste is thick.


Serve in a large bowl and top with the Sesame Seeds, Aegean Isle Oregano, some more Smoked Chili Flakes and chopped parsley or pea shoots. Finish with a drizzle of Extra Virgin olive oil.


Enjoy with a slice of good sourdough bread or vegetable crudités.



4 tbsp olive oil

1 large onion, diced
2 cloves garlic, finely chopped
½ tsp Smoked Chilli Flakes
1 cup (200 g) yellow split peas
3 cups (600 ml) vegetable broth
1 tsp salt
3 tbsp tahini
Juice of 2 lemons


For serving

4 tbsp olive oil

1 tsp Sesame Seeds
1 tsp Aegean Isle Oregano
Some finely chopped parsley or pea shoots
A drizzle of Extra virgin olive oil


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