Greek Fava Dip With Roasted Tomatoes and Onions
User Reviews
5
Greek Fava Dip With Roasted Tomatoes and Onions
Description
Greek Fava Dip is prepared by simmering yellow split peas with onion and carrot until soft and fully absorbed. The softened peas are then mashed with olive oil, salt, pepper, and lemon juice to achieve a creamy consistency, which can be made smoother using a food processor if preferred.
The accompanying roasted tomatoes are mixed with brown sugar, garlic, oregano, wine vinegar, salt, and pepper, then baked to enhance their sweetness and depth. Similarly, thinly sliced red onions are cooked gently with cinnamon and olive oil until tender and sweetened, creating a distinct flavor profile alongside the dip.
This dish serves as a flavorful starter or side, particularly alongside grilled fish, seafood, pita bread, or fried potatoes. The combination of the velvety split peas and roasted vegetables delivers a satisfying contrast of creamy, sweet, and savory elements common in Mediterranean diets.
Choosing quality yellow split peas is advised, ideally sourced from the Cycladic Islands, but alternatives such as Indian yellow split peas or green split peas also yield satisfactory results. Nutritional content may vary based on ingredient choices. The dip can be enjoyed warm or at room temperature to best appreciate its flavors.
Ingredients
For the fava dip
- 1 cup yellow split peas 250 grams
- 1 onion cut in half
- 1 carrot cleaned, medium
- ½ cup extra virgin olive oil
- salt sea salt
- oregano dried
- black pepper freshly ground
For the roasted tomatoes
- 1 cup cherry tomato about 250 grams
- 3 garlic cloves
- 2 teaspoons brown sugar
- 1 teaspoon oregano dried
- 2 tablespoons wine vinegar
- salt sea salt
- black pepper freshly ground
For the onions
- 3 red onions sliced
- ¼ teaspoon cinnamon
- ⅓ cup extra virgin olive oil
- salt sea salt
Instructions
- Put the yellow split peas in a strainer and rinse them well with cold water.
- Place peas into a stockpot, add 3.5 cups / 850 ml of water and place on high heat for about 5 minutes, until the liquids start to boil.
- Lower heat and skim the fava beans with a slotted spoon for about 5 - 10 minutes, until the foam stops.
- Add the carrot and onion, cover the pot with the lid and simmer for 50-60 minutes, until the peas are mushy and all the water is absorbed.
- Remove from heat. Discard the carrot and onion. Add salt and pepper, olive oil, and lemon juice and mix with a wooden spoon until peas are mashed and creamy. You can use a food processor or hand blender for a smoother, creamier texture.
Make the tomatoes and onions
- Preheat the oven to 180°C
- In a bowl, mix 250 gr. cherry tomatoes, with two teaspoons brown sugar, three cloves of garlic, two tablespoons wine vinegar, one teaspoon dried oregano, sea salt, and freshly ground pepper. Pour into a baking pan and spread them in a single layer. Bake for about 30 to 40 minutes until they are soft. Remove from the oven and discard the garlic.
- Cut three onions into thin slices.Place a medium frying pan on low to medium heat. Add onions, sea salt, 1/4 teaspoon cinnamon, and 40 ml of olive oil and saute, often stirring, for about 30 minutes, until soft and caramelized.
- Pour the fava on a serving plate, place the roasted cherry tomatoes and caramelized onions on top, and serve.
Notes
- Select high-quality yellow split peas for best flavor; Cycladic Islands-origin peas are ideal but alternatives work well.
- The dip can be served warm or at room temperature, complementing grilled fish, seafood, or pita bread.
- Roasting tomatoes with brown sugar and vinegar intensifies their sweetness and depth.
- Slow-cooked spiced onions add a sweet and earthy contrast to the creamy fava.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 9g | 18% |
| Fat | 31g | 48% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 22g | 110% |
| Sodium | 19mg | 1% |
| Potassium | 530mg | 11% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 1876IU | 38% |
| Vitamin C | 13mg | 14% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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