Updated: May 11
This popular Greek dish is a favorite Mezze of ours. Its similar to hummus, but the beans are crushed into a paste, not pureed. Goes well with ouzo or raki
This is one of my favorite cold mezze. It is delicious with fresh bread or with cold marinated seafood. Perfect for summertime on the patio. Basically, you are cooking your beans down and letting them sit until firm, it's a perfect dish to do ahead of time and then eat when you're ready. Here is what you need:
cook time: 45 minutes
prep time: 1.5 hours or longer
serves: 4 with other mezze
2 handfulls of dried lima beans, or dried favas
1 small onion or shallot, grated
5 cloves crushed garlic
juice of 1 lemon
3 TBSP tahini paste
1/2 tsp salt
1/4 c nice olive oil
2 tsp marjoram
1/2 thinly sliced red onion for garnish
1 hardboiled egg, cooked in boiling water for 7 1/2 minutes, and quartered
start by cooking the limas in enough water to cover them WITH NO SALT. You may have to periodically add water as it boils off. Cook until tender but not disintegrated. You should be able to pick up a whole bean and eat it.
drain any remaining water, add olive oil crushed garlic, lemon juice, shallot, tahini and marjoram. Season with salt.
Start crushing the beans with a fork or a masher. You are not looking for a smooth paste here. You want some bean parts in it.
Dump out of the pot and into a serving dish. Refrigerate until completely cold. Garnish with sliced red onion, boiled egg, some fresh herbs and a drizzle of olive oil.