Greek Fava dip
Fasting and fava describes Greek Orthodox Lent traditions and get the recipe for fava, a split yellow pea spread/dip.
Servings: 4 people
Equipment
- medium size pot
- Blender
- immersion blender
Ingredients
- 1 yellow onion chopped
- 1 cup yellow split peas
- 3 whole cloves of garlic finely chopped
- 1/2 cup (125 mL) Greek olive oil
- 3 ½ cups (875 mL) water
- 1 bay leaf
- 2-3 tbsp (30-45mL) freshly squeezed lemon juice
- 1/2 teaspoon salt
- Olive oil for drizzling
- chives, capers, pita chips optional
Instructions
- Finely chop the onion and sauté it in the olive oil for approximately 5 minutes, using a medium size pot. Add the garlic, finely chopped, and sauté for a few more minutes being careful not to burn it.1 yellow onion, 3 whole cloves of garlic, 1/2 cup (125 mL) Greek olive oil
- Rinse the yellow split peas and add them to the pot. Add the water, and bay leaf. Bring to a boil and then lower to a gentle simmer. Cook, covered for approximately 30 minutes. Check on it frequently and if it appears to be too dry and risk burning, add a bit more water, 1/4 cup at a time.1 cup yellow split peas, 3 ½ cups (875 mL) water, 1 bay leaf
- Once the peas are done, remove the bay leaf and puree using an immersion blender, a regular blender or a food processor. Add the salt and lemon juice and mix well. It will be liquidy.1/2 teaspoon salt, 2-3 tbsp (30-45mL) freshly squeezed lemon juice
- Remove off the heat, and let sit to cool. It will thicken up as it sits. Ideally, refrigerate for a couple of hours before serving.
- To serve, spread the fava on a shallow dish or bowl. Make a few indentations on the surface which will be perfect for holding the extra olive oil you will drizzle on the top. Garnish with chopped chives and capers.
- Serve with pita wedges or veggies.
- Enjoy!