Greek Yellow Fava Spread

Step 1:

  • Portion fava spread into a medium sized plate. With a spoon or rubber spatula, spread the fava evenly into a circle. In a small bowl, combine the red onion and capers. Add 3 tbsp of extra virgin olive oil, and the picked parsley. Toss to combine. Garnish atop the fava spread. Drizzle with olive oil and garnish with fluer de sel (sea salt) to taste.

Step 2:

  • Warm pita in a dry sauté pan until the dough begins to blister. Tear into pieces or cut into triangles to serve. Serve olives in a small bowl alongside the toasted almonds and pita. Enjoy!


Greek Yellow Fava Beans, Carrot, Onion, Extra Virgin Olive Oil, Salt, Pepper, Almonds, Rosemary, Parsley, Capers, Red Onion, Pita (flour, salt, yeast, water, sugar), Olive Mix (Kalamata, Mt. Pelion, and Mt. Athos)

How We Got Here:

The yellow greek fava beans are boiled in water and skimmed of any impurities. Once the liquid begins to clarify we add carrot, onion, greek olive oil, salt, and pepper. This simmers until all the water is cooked out. While still warm, we blend in a vita mix. This incorporates air and contributes to its velvety texture. The olives are marinated in greek spices and greek extra virgin olive oil. The almonds are toasted with olive oil, salt, and pepper. All the remaining ingredients are carefully prepped and packaged ready for you, the @home chef, to finish the dish. Enjoy!

Sommelier Doug Smith’s

Tasting Notes/Recommended Wine Pairings

Wine Recommendation: Hermes Moschofilero Mantinia: Total Wine $15

We have a unique wine to recommend with the Chef’s dish and we are fortunate to have it available locally.  A wine that features aromas of roses?  Yep. But the real drivers of the Moschofilero bus are the citrus, orange and spice aromas and flavors, all wrapped up in a crisp, dry wine.  The wine features the typical Greek wine spiciness and herbal notes, which play to the Chef’s dish which features the unusual yellow Fava bean and a strong olive influence.  There is so much to enjoy in Greek wines that break away from the typical Noble grapes that we all tend to buy and enjoy.  In fact, Greece still produces a wine called Retsina which is an ancient style of wine that’s influenced by the presence of pine sap or resin.  It was believed to be an ancient food preservative.  Today’s Retsina (still produced!) however, have flavors of autumn orchard fruit, flowers, and citrus zest. And no pine sap. They can be very food-friendly and are also excellent on their own.

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