I’ve experimented with different flavours of Homemade Hummus before, adding in extras such as roasted red peppers or beetroot, and switching up the base of chickpeas in favour of butter beans or other pulses. This time I’ve used Greek fava beans (yellow split peas) – a famous product of the island of Santorini – to form an ultra thick and creamy basis of this dip, alongside fresh lemon juice, garlic, spices such as cumin and paprika, and the highest quality olive oil to achieve a velvety smooth consistency.
The Mediterranean diet has long been hailed for it’s health benefits, thanks to the abundance of polyphenol-rich olive oil and the protein-packed fibre-rich pulses like fava beans – both of which form the core of this recipe for this Fava Bean Dip.
This fava bean dip is delicious for dunking crackers or cucumber sticks, and works so well spread on toast topped with a handful of pomegranate seeds (try it!) or as part of a sandwich filling. Alternatively, spoon it over a plate of Mediterranean Roasted Vegetables or add it on top of your Shakshuka!
Greek Fava Bean Dip Recipe
This recipe was developed in collaboration with Greek Flavours using their ingredients.
- 1 cup dried fava beans
- 4 tablespoons tahini
- 1/4 cup extra virgin olive oil
- 1/2 lemon, juice
- 1 clove of garlic
- 2 tablespoons chopped parsley
- 1 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon sea salt
- Rinse the split dried fava beans in 4 and place in a saucepan with 4 cups water and 1 teaspoon salt. Bring to the boil, then simmer for 25-30 minutes stirring consistently, until all the water has been absorbed.
- Meanwhile, add all other ingredients to the food processor and blend together.
- When the beans are cooked, add them to the food processor and blend again, scraping down the sides a few times to ensure a smooth finish.
- Drizzle a little olive oil on top and garnish with a sprinkle of paprika and a small handful of chopped parsley. The dip will thicken over time so each time you serve it, stir in a little extra olive oil.
I’ll admit I don’t post many savoury recipes on here but I promise my diet consists of more than just Brownies, Cakes, Pancakes and Peanut Butter Cups!!!
Although I do have a major sweet tooth, I also love experimenting with hearty dinner recipes – my latest creation is this protein-packed bowl of stir-fried tofu with veggies in a zesty peanut sauce. The stir-fry is best served over a bed of wholegrain rice with fresh coriander and topped with crunchy cashew nuts! It’s packed with flavour, from lemon to ginger, and I made it using the Brazilian Xim Xim Peanut Sauce from Meridian Foods‘ new range.
It may sound complicated but trust me, this is actually incredibly easy to throw together. Tofu is an excellent source of vegetarian protein, and I find that a stir-fry makes the ideal lazy dinner when you get home from a long day.
Feel free to swap in whatever vegetables you want to use up from the fridge – if you’ve got mushrooms or courgette lying around, why not throw them into the mix? This will leave you feeling super satisfied, plus means tomorrow’s packed lunch is sorted. It’s also gluten-free, dairy-free and vegan!
Peanut Tofu Stir-Fry Recipe
This recipe was developed in collaboration with Meridian Foods.
Serves 3 (save leftovers for tomorrow’s lunch!)
- 1 large block firm tofu, cubed (I use organic & non-GMO)
- 2 tbsp coconut oil
- 1 small onion, diced
- 1 clove garlic, crushed
- 2 cm fresh ginger
- Handful of fresh coriander, chopped (reserve a little for garnish)
- 1 medium carrot, thinly sliced
- 10 cherry tomatoes
- Juice of 1/2 lemon
- 3 tbsp smooth peanut butter
- 1/4 cup coconut milk
- 1/2 tsp chilli flakes
- 1/2 tsp paprika
- 150g Xim Xim sauce (Meridian Foods)
- 1 cup wholegrain rice
- Handful of roasted cashews, roughly chopped, to garnish
- Cook the rice according to packet instructions.
- Meanwhile, heat coconut oil in a frying pan on a medium-high heat and sauté the onion and garlic until translucent.
- Add the ginger, chilli flakes, paprika, carrots and cherry tomatoes and sauté for 2 minutes.
- Stir in the peanut butter, lemon juice, coconut milk and coriander.
- Add the tofu, pour over the Xim Xim sauce and reduce the heat to medium. Put the lid on the pan and cook for 10-12 minutes, stirring regularly.
- Divide the rice between two bowls, top with tofu and pour over the sauce. Garnish with cashews and coriander and serve.
If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!
Check out my other savoury recipes below:
If you’ve ever been to Greece, you’ve probably tried some variation of today’s recipe for ‘Yemista’ – a classic Greek dish, consisting of stuffed vegetables such as ripe tomatoes, courgette, aubergine, or bell peppers like in this recipe.
The stuffing includes quinoa, pine nuts, onions and chopped tomatoes, as well as fresh herbs: parsley and mint. Try eating it at room temperature the following day (rather than steaming hot) as the flavours will have enhanced and it tastes even better! Feel free to play around with the veggies, and don’t forget to serve with a side of crusty bread – I enjoyed this with some gluten-free seeded sourdough!
This variation on Yemista is a recipe by Marialena, a London-based food blogger. Being Greek, she loves Mediterranean/Greek cuisine with a nutritious twist. Marialena’s blog, ‘My Nutri Calendar’, expresses her love for healthy food by sharing her homemade recipes, with an emphasis on Greek food! Find her on Instagram @mynutricalendar or visit her blog online at mynutricalendar.com and get inspired!
- 4 peppers (2 red & 2 yellow)
- 70g quinoa
- 1 red onion, chopped
- 2 handfuls parsley, chopped
- 1 handful mint, chopped
- 3 tablespoons pine nuts
- 200g tinned chopped tomatoes
- 1 tablespoon tomato puree
- 250ml water + 1 more cup of water
- extra virgin olive oil
- salt, pepper
- Optional: fresh bread to serve
- Preheat the oven to 200°.
- Wash and dry peppers, remove the top of the peppers making little “caps”. Remove any seeds and put them into a baking tray. Leave the tray aside while you prepare the stuffing.
- Preheat a non-stick frying pan, add some olive oil and stir-fry chopped onion. Reduce the heat to medium to low and put a lid to the pan. Cook the onion for 4-5 minutes until soft.
- Remove the lid, add pine nuts and stir-fry for 1 minute.
- Rinse and dry quinoa, add it to the pan and stir-fry for a few seconds (add more oil if needed).
- Add chopped tomatoes, water, salt and pepper and put the lid on the pan. Cook the stuffing for 20 minutes (low heat). Then remove the lid so most of the liquids (if any left) can evaporate.
- Remove the pan from heat and stir in the chopped parsley and mint.
- Add salt and 1 tablespoon of extra virgin olive oil to each pepper. Stuff the peppers about 3/4 full. Add another drizzle of olive oil to each pepper. Place the pepper “caps” on top.
- Dissolve 1 tablespoon of tomato puree in a cup of water and pour over the vegetables.
- Season the peppers with salt, pepper and another drizzle of olive oil.
- Bake for about 60-80 minutes or until the vegetables have become tender and cooked through.
Preparing your lunch in advance is an easy way to stay on track with your healthy diet whilst saving a huge amount of money over time that would be spent on shop-bought sandwiches and chemical-filled takeaways. I often make some sort of veggie stir-fry (like this Peanut Tofu Stir-Fry), but I also love filling my lunchbox with homemade burgers/patties, whether it’s my Edamame Mushroom Burgers or these chickpea patties, which are packed full of protein, high in fibre and most importantly, absolutely delicious!
This recipe makes 4 burgers and you can freeze any leftovers to eat at a later date. Pictured below with a generous dollop of my Homemade Hummus (with added turmeric to give it that golden colour!) You could also add heaped spoonful of Baba Ganoush (smoky aubergine dip) or Roasted Red Pepper Hummus and a sprinkle of Homemade Za’atar Herbs!
- 1 can of chickpeas
- 4 tbsp porridge oats
- 2 spring onions, chopped
- 1 tsp grated ginger
- 1/2 tsp cumin
- 1/2 tsp thyme
- Pinch of salt
- Add all ingredients to a food processor and blend until fully combined.
- Roll into 4 patties.
- Heat 1 tbsp coconut oil in a pan and fry on a low heat for 5 minutes on each side before serving or placing in tupperware in the fridge for tomorrow’s packed lunch!
I’d love to know what you guys think of this recipe – tag me on Instagram @cerealandpeanutbutter
if you make them!