Greek Fava Recipe - Split Pea Dip
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
1 hr
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Servings
8 people
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Calories
126 kcal
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Cuisine
Mediterranean, Greek
Greek Fava Recipe - Split Pea Dip
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Greek Fava is a smooth, creamy, and delicious yellow split pea dip that has been a simple favorite in Greece for many years.
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion (roughly chopped)
- 1 medium carrot (roughly chopped)
- 1 clove garlic (roughly chopped)
- 200 g split peas
- 500 ml water
- 1 bay leaf
- 2 tablespoon lemon juice
- 1 teaspoon salt
To Garnish
- 1 tablespoon olive oil
- ½ tablespoon capers
- 1 tablespoon shallots or red onions (finely diced)
- ¼ teaspoon paprika or cumin powder
Instructions
- Start by soaking the yellow split peas in plenty of water overnight or for a minimum of 8 hours. Water should be at least double the amount of the split peas as they will expand.
- Heat a tablespoon of olive oil in a pan over medium heat.
- Add the roughly chopped onion and cook until softened, about 5 minutes. Add the chopped carrots along with garlic, salt, and bayleaf, and cook for another minute, just until fragrant.
- Drain the split peas and add them to the pan along with 500 ml water, making sure to cover them by about two inches.
- Bring the pan to a boil, then reduce the heat to a simmer. Cook for about 50 minutes, or until the split peas are softened, skimming off any foam that rises to the surface.
- Once the peas are tender, drain if there are any remaining liquid. Remove the bayleaf and discard it.
- Place the mixture in a blender or food processor, add two tablespoons of lemon juice, and blend until smooth and creamy. If the mixture is too thick, add a tablespoon or two of water until you reach your desired consistency.
- Transfer the blended fava to a serving bowl. Drizzle with a tablespoon of olive oil and garnish with capers and finely chopped red onions or shallots. Sprinkle on paprika or cumin to add colour and warmth.
Equipments used:
Notes
- Soak the yellow split peas in plenty of water overnight or for a minimum of 8 hours.
- For a smoother dip, blend the fava longer and add water as needed to thin it out. If you prefer a chunkier texture, blend it less.
- Remove the bayleaf before blending the mixture.
- Different brand of split peas might require different cooking time. Take the timing as a guide and cook your split peas longer if necessary.
- Store any leftover fava in an airtight container in the refrigerator for up to five days. The flavors will continue to meld, making it even more delicious the next day.
Nutrition Information
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Calories
126kcal
(6%)
Carbohydrates
18g
(6%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
317mg
(13%)
Potassium
295mg
(8%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Vitamin A
1313IU
(26%)
Vitamin C
4mg
(4%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 317mg | 13% |
| Potassium | 295mg | 6% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 1313IU | 26% |
| Vitamin C | 4mg | 4% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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