Paltsidis

Paltsidis Fava Bean Purée — From Thessaloniki, Ready to Dip (200g)

Name: Paltsidis Fava Bean Purée — From Thessaloniki, Ready to Dip (200g)
Brand: Paltsidis
SKU: FAVAPALT200
Price: 6.2 EUR
Availability: InStock

€6,20 EUR

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100 in stock

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❄️ FRESH DELIVERY — Shipped from Greece, arrives fresh · These products travel by express air freight in insulated packaging to protect freshness from our warehouse to your door. · 🗓️ We ship Monday, Tuesday and Wednesday only — this protects your order over the weekend. · ⏱️ Delivery in 24–48 hours from dispatch · 📦 Order preparation: 2–4 working days · 🤝 Our promise: if your order arrives damaged or not as described, contact us — we will find the right solution. · 👉 How FRESH shipping works →

Vegan

Product Description

The Greek taverna's most beloved dip, now straight from the fridge.

In Greece, fava bean purée is not a recipe; it is a ritual. A small bowl arrives before you've even ordered, drizzled with olive oil, scattered with raw onion, a squeeze of lemon: the first signal that the meal is about to begin. Paltsidis has been making this and other Greek meze classics in Thessaloniki since 1975, and this ready-to-eat version carries that same kitchen logic, cooked fava beans, lemon, onion, a touch of garlic, nothing you wouldn't add yourself.

The texture is smooth and dense, with a clean, mildly earthy flavour that the lemon lifts gently. It spreads easily on warm pita or flatbread and holds its shape on a meze board. There is no sharp bitterness, no heaviness — just the rounded, satisfying taste that makes fava a staple from Santorini to Thessaloniki. Vegan, refrigerated, ready in seconds.

At 7.5g of protein per 100g from Greek fava beans, this is one of the most quietly nutritious dips in the Mediterranean pantry. Legume-based, plant-only, with no artificial colours or flavour enhancers — the kind of product that earns a permanent place in the fridge door without any effort.

How to use it

Classic meze opener: serve at room temperature with warm pita, a drizzle of EVOO, and thin rings of raw onion — exactly as it arrives at a Greek taverna
Everyday protein dip: paired with crudités, crackers, or toasted sourdough for a quick, filling lunch or snack
Spread for wraps and flatbreads: use as a base layer instead of hummus — the flavour is more delicate and pairs better with grilled vegetables or feta
Meze board anchor: the neutral, earthy tone of fava balances sharper dips like tirokafteri or taramosalata — a natural companion on any Greek spread
Plant-based meal starter: serve warm with a splash of EVOO and lemon as a light first course, the way it is still done in Cycladic island kitchens

Nutritional Components

Fava beans, lemon, and nothing to hide: what's actually in the jar.

Greek fava bean purée sits in a different nutritional category from most dips. At 7.5g of protein per 100g and only 1.3g of fat, it delivers plant protein with a clean macronutrient profile that hummus, taramosalata, or most cheese-based spreads cannot match. The base ingredient is the Greek fava bean — a legume with a longer history on the Aegean table than almost any other cultivated plant in the region.

Why fava beans belong in the weekly rotation:

Plant protein: 7.5g per 100g — one of the highest protein levels among ready-to-eat Mediterranean dips, entirely from legumes
Low fat: 1.3g total fat per 100g, with 0.6g saturated — a genuinely light dip that adds substance without heaviness
Vegan and allergen-controlled: no dairy, no eggs, no animal-derived ingredients — suitable for vegan and plant-forward diets
Digestible carbohydrate base: 20.3g carbohydrates with only 1.2g sugars — complex carbs from the legume, not added sugars
Naturally satisfying: the combination of plant protein and complex carbohydrates makes fava a dip that holds — not just a flavour hit

Nutritional values per 100g:

Energy: 519 kJ / 122 kcal
Fat: 1.3g — of which saturates: 0.6g
Carbohydrates: 20.3g — of which sugars: 1.2g
Protein: 7.5g
Salt: 1.3g

Ingredients: Water, fava bean 23%, modified corn starch, salt, carrot 1%, lemon juice 1%, acidity regulator, vegetable broth, extra virgin olive oil 0.5%, sunflower oil, onion, garlic, white pepper, antioxidant, preservatives: potassium sorbate.

Allergen information: May contain traces of gluten, sesame, lupins, and mustard seeds.

Made by Paltsidis in Thessaloniki, Greece. Suitable for vegan diets. No artificial colours or flavour enhancers.

Useful Information

Storage guide: a fresh dip that asks very little.

Paltsidis Fava Bean Purée is a refrigerated product — not shelf-stable, not frozen. It arrives cold and stays cold. The storage requirements are simple and identical to any fresh dip you would buy from a quality delicatessen.

How to store it correctly:

Keep refrigerated: store at 2–4°C at all times; do not leave at room temperature for extended periods
After opening: keep in the original sealed container and consume within 2–3 days for best flavour and food safety
Do not freeze: freezing alters the texture of the purée; the product is designed to be consumed fresh

Freshness timeline:

Unopened, refrigerated: up to 3 months from production date (check label for exact best-before)
Opened: consume within 2–3 days, keeping the container sealed between uses
At room temperature (serving): remove from the fridge 15–20 minutes before serving for the best texture and flavour release

Product details:

Format: refrigerated sealed jar, 200g
Origin: Thessaloniki, Greece — produced by Paltsidis since 1975
Suitable for: vegan diets
Allergens: may contain traces of gluten, sesame, lupins, and mustard seeds
Storage temperature: 2–4°C

The Paltsidis difference.

Panagiotis Paltsidis founded his Thessaloniki production in 1975 with a straightforward idea: the meze classics that define Greek conviviality — tzatziki, taramosalata, feta spread, fava — deserve the same care in a jar as they receive in a kitchen. Nearly fifty years later, the company distributes over three hundred product codes to more than 35 countries. The fava bean purée is one of the originals: a recipe that has not needed to change.