Three Dips

You don't have to be on a Greek island to enjoy the flavors of the Mediterranean. These dips, accompanied by pitta bread or vegetable sticks, make great appetizers that will go very well with a cocktail. They are also good with my falafel.

Fava Bean Dip

2 cups dried fava beans (Bob's Red Mill brand, for example), soaked overnight in plenty of water
4 cloves garlic
2 scallions
2 tablespoons fresh cilantro
1/2 cup extra virgin olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/4-1/2 cup lemon juice
salt & black pepper

Drain the soaked beans. Put them in a pan and cover with cold water. Bring to the boil, then simmer, with the pan partially covered, for about 1 1/2 hours until the beans are tender. Top up the water during cooking time if necessary so the beans remain covered. Tip all ingredients into food processor and process until smooth. (Keep aside some herbs and a little olive oil to decorate your final dish.)

Taramosalata

4 slices of bread, crusts removed

6 ounces tarama (smoked fish roe)

1 small onion, finely chopped

1 garlic clove, pressed

3/4 cup light-flavored olive oil

juice of 2 lemons

fresh parsley or cilantro

Soak the bread in water for 5 minutes the squeeze dry. Place in food processor with tarama, onion and garlic. With processor running, gradually add olive oil, thinning with lemon juice, as if making mayonnaise. Stop when you have a well-mixed emulsion. Stir in a little black pepper and some finely chopped parsley or cilantro. 

Hummus Bi Tahini

2 x 15 oz cans garbanzo beans 

1/2 cup tahini

6 tbsp lemon juice

3 garlic cloves, pressed

1 tsp ground cumin

salt & black pepper

Drain beans, reserving the liquid. Blend beans, along with the other ingredients and 1/4 cup of the liquid. Process until the mixture is smooth, adding more of the reserved liquid until the desired consistency is reached. Season with salt and pepper, adding more cumin and/or lemon juice to taste.