Turkish · Lunch
Mashed Fava Bean Dip (GLP-1)
A protein-forward Turkish-style dip made from mashed fava beans blended with Greek yogurt, olive oil, lemon and cumin, finished with a scatter of dill and paprika. Served with cucumber and pepper batons rather than bread, this version stays light, high in fibre and easy to digest.
$4
12 minsPrep
5 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
338Calories
36.9gProtein
11.4gFat
30.1gCarbs
6.8gSugar
9.6gFiber
772mgSodium
13mgChol
2.4gSat Fat
720mgPotassium
170mgCalcium
3.6mgIron
0.3mcgVitamin B12
38mgVitamin C
vegetarian
gluten-free
high-fiber
protein-rich
low-calorie
low-cholesterol
glp-1
Instructions
1
Prep
Drain the cooked fava beans in a colander, pat dry with paper towel, and peel off any loose outer skins.
2
Mash
Tip the fava beans into a mixing bowl and mash with a fork until mostly smooth with slight texture remaining.
3
Build
Stir the garlic, Greek yogurt, lemon juice, olive oil, cumin and salt into the mashed beans until creamy and pale.
4
Finish
Taste and adjust lemon juice or salt until bright, then scatter chopped dill and paprika over the top.
5
Plate
Spoon the dip onto a small plate, swirl the surface with the back of a spoon, and arrange cucumber batons and red pepper strips alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 280g280g cooked fava beans
- 160g160g plain Greek yogurt
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp fresh dill
- 1/2 tsp1/2 tsp paprika
- 11 cucumber
- 11 red bell pepper
