Greek Fava Bean Dip

Greek Fava Bean Dip Hummus Eli Brecher cerealandpeanutbutter

Greek Fava Bean Dip Hummus Eli Brecher cerealandpeanutbutter

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 Hummus Eli Brecher cerealandpeanutbutter

Greek Fava Bean Dip Hummus Eli Brecher cerealandpeanutbutter

Greek Fava Bean Dip Recipe



  • 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


  1. 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.
  2. Meanwhile, add all other ingredients to the food processor and blend together.
  3. 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.
  4. 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’d love to know if you try this recipe! Leave a comment and rate it, and don’t forget to tag me on Instagram @elibrechernutrition

Check out my other dips like this Classic Homemade Hummus and this Baba Ganoush (smoky aubergine dip), and for more Mediterranean-inspired recipes, try my Shakshuka (baked eggs in tomato sauce), Mediterranean Roasted Vegetables and Homemade Za’atar herbs!

Greek Fava Bean Dip Hummus Eli Brecher cerealandpeanutbutter



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