I first tried this delicious appetiser in Greece last year, and with the help of my Greek friends managed to make it again this summer. Fava beans (or split beans) are not as easy to find in Italy and only shops like Waitrose have them in the UK. I found out that red lentils do the job equally, and therefore used them to make the paste.
Makes 5 portions
What you'll need
250g red lentils or split beans
2 onions finely chopped
1 bunch of parsley
2 garlic cloves
salt & pepper
juice from 1 lemon
1. Chop the garlic finely and place in the pot with one onion, add olive oil and let sizzle.
2. When the onions have browned add the lentils or beans, letting them roast for one or two minutes.
3. Pour in sufficient cold water to cover them completely and stir constantly.
4. When the water has been almost completely absorbed, pour in more water. Repeat this action until the lentils or beans are soft and slightly disintegrated, forming a paste.
5. Season with salt and pepper and pour in olive oil, lots of oil, until the paste is of the desired consistency and creaminess.
6. Pour in the juice and stir thoroughly.
7. Add the chopped parsley and raw onion (if you prefer cooking the onion do so before adding it). At this point you can choose whether to serve it like this, as I did, or blend it to achieve a smoother paste.