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Greek fava yellow split peas dip

Course Dip
Cuisine Greek
Prep Time 10 minutes
Cook Time 1 hour
Cooling time 1 hour
Servings 8 people
Author Eleni Georges

Ingredients

  • 1 small red or brown onion, diced
  • ¼ cup extra virgin olive oil, extra for drizzling
  • ¼ tsp dried thyme
  • 1 cup 250g yellow split peas, washed and strained
  • ½ tsp salt
  • 5 cups warm water
  • 1 medium carrot, grated
  • 4 tbs lemon juice
  • Capers and sliced red onion for garnish

Instructions

  1. Sauté the onions with the extra virgin olive oil until they soften and then add the thyme stirring it through for 1min.

  2. Add the split peas, salt and water. Bring it all to a boil and let it simmer for 50-60min in total. You’ll notice a bit of foam will form on the top layer, just remove it with a slotted spoon or strainer.

  3. After 30min of cooking add the grated carrots and lemon juice and continue cooking for a further 20-30min or until the peas are very tender. Take the pot off the heat and use a hand blender to puree it. If you prefer a more textured consistency then you can just press it with a potato masher.

  4. Place the fava in a bowl and allow it to cool down before serving. You will notice that as it cools down it will have a thicker consistency. Add some thinly sliced red onion, capers and a drizzle of extra virgin olive oil on top. Another suggestion is to cut up tomatoes, parsley/coriander, cucumber and olives to place on top of the fava and eat it like a salad. It is very nutritious and filling.