Description
Creamy, dreamy fava dip—perfect with pita or as a vibrant topping for grilled fish. A taste of Santorini!
Ingredients
Units
Scale
- 1 lbs (454 g) Dried Yellow Split Peas
- 5 cups (1183 ml) Mineral Water
- 1 large Onion
- 1/2 cup Extra Virgin Olive Oil
- 0 oz (10 g) Sea Salt
- White Ground Pepper
Instructions
- Wash the split peas under cold tap water in a large bowl, rubbing them with your hands and draining repeatedly until the water runs clear.
- Add the washed and drained split peas and mineral water to a large pot.
- Bring to a boil, then reduce heat to the minimum, cover, and simmer.
- Skim foam from the surface every 4-5 minutes for 20 minutes, or until no more foam forms.
- Cover and cook on the lowest heat for about 1 1/2 hours, stirring every 10 minutes, until the peas are cooked.
- Meanwhile, add sliced onions and 100 ml olive oil to a frying pan and cook over medium heat.
- Add salt and cook for about 8 minutes, until caramelized.
- When the fava is thick enough, add the caramelized onions, remaining olive oil, salt, and white pepper.
- Stir well, turn off the heat, and let rest for 5 minutes.
- Blend the mixture until smooth (blend in batches if using a small blender).
- To serve, top with capers, olives, olive oil, lemon, and sliced onion.
Notes
- For a smoother dip, strain the cooked fava beans through a fine-mesh sieve before blending.
- Substitute vegetable broth for mineral water if needed.
- Store leftover fava in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 98 minutes
- Category: Appetizer
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Carbohydrates: 45
- Fiber: 10
- Protein: 12
- Cholesterol: 0