Fava Dip

Dimitras Dishes

I first tried this delicious, garlicky dip on a trip to Santorini and I loved it immediately. I guess you could compare it a little to humous, it is smooth and comforting and lovely served with hot pitta bread. I wouldn’t recommend it if you are going on a date as the garlic packs a punch! Made with a few simple ingredients, with the star being yellow split peas (not fava beans – go figure!) it is a staple on a lot of the Greek islands and is served as one of many meze dishes. It’s been around for thousands of years, so if you haven’t heard of it – where have you been?! 🙂 Also this is soooo cheap! – you will thank me!

1/2 x cup of yellow split peas (thoroughly rinsed and left to soak for about 30 minutes)
1/2 x red onion – diced
1 garlic clove, peeled
2-3 x tbsp olive oil,
1 x tsp dried oregano
½ teaspoon of salt, or to taste
Freshly ground black pepper
Juice of half a lemon, or more if you like the taste
For the topping:
Black olives
Thin red onion slices (really adds to the dip!)
Toasted pine nuts
Drizzle generously with Greek olive oil

Once you have thoroughly rinsed the yellow split peas, cover them in cold water and set them aside for 30 minutes to soak.
In a saucepan add the olive oil, garlic, and onions and saute on fairly high heat for about 5 minutes.
Now, drain the yellow split peas and add them to the saucepan with the oregano, salt, and black pepper , add 2 -3 cups of hot water and bring to a boil. Once boiled, turn down to medium heat and stay with them!
Keep stirring and add more hot water if you need to – the split peas need to be soft. Don’t let them boil dry! If you still have some water left at the end of the cooking that’s fine it will make the mixture smooth.
You will now need to get your food processor and pour the mixture into it and puree to a smooth paste. Add some hot water if it is too thick.
Adjust the seasoning to your taste (more salt, pepper etc.) Add in the lemon juice and mix in.
Find a nice dish to serve, add your fava mixture, then drizzle with olive oil and garnish with olives and slices of red onion. This dip served warm is off the chart good but is equally good at room temperature or out of the fridge. Just beware of garlic breath!

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