Traditional Greek Fava (Yellow split pea puree)
This dip is simply delicious! Serve with some flat bread or focaccia or any freshly baked sourdough! Enjoy!
Ingredients:
1 litre boiling water
200 g yellow split peas
1 carrot
1 small red or white onion
2 cloves of garlic
2-4 tbsp extra virgin olive oil
Black pepper
¾ tsp salt
Pinch of sugar
2 bay leaves
650ml vegetable broth
1 sprig rosemary
Grated zest and juice from 1 lemon
To serve
Roasted cherry tomatoes and caramelised red onions or finely sliced fresh onions
Fresh thyme, finely chopped
Freshly ground black pepper
1 tbsp olive oil
capers
Method
Place the split peas in a bowl, pour the boiling water over it and stir with a wooden spoon until the water turns brown.
Drain and transfer to a separate bowl. Set aside until needed.
Chop the carrot, onion and garlic into thick slices and place in a pot.
Add 2 tablespoons of olive oil, salt, pepper, sugar and bay leaves.
Place pot over medium heat and sauté the vegetables for 2-3 minutes until they soften. Be careful not to let them turn too golden.
Add the split peas, stir and add the stock.
Add the rosemary and simmer for 45 minutes, until the water evaporates and the split peas are soft, stirring all the time.
When ready, remove from heat and discard the rosemary and bay leaves.
Let it cool for a moment, and then transfer the contents of to a food processor.
Add the lemon zest and juice and 4 tablespoons of olive oil.
Blend until the mixture is pureed and smooth.
Serve with roasted cherry tomatoes and onions, drizzle with some extra virgin olive oil, sprinkle with some thyme and freshly ground black pepper and some bread of your choice.