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Fava Dip ©

April 9, 2012

A wonderful dip made from yellow split peas. One of my favourites, especially with the latest topping!
Fava Dip ©

Fava with chopped tomato, capers and diced onion.

 

Easy.

 

 

 

6 Persons

 

 

 

 

Ingredients         

2 cups fava yellow split peas

5-6 cups water

2 tsp salt

1/2 cup olive oil

1 small onion peeled

2 bay leaves

1 onion sliced or diced

1 tomato cubed

2 tbs capers

1 lemon cut into segments

 

Method

The best fava peas you can buy, are from a ‘Mill’ in Greece, whole sale. Otherwise buy organic from your local health food shop.

1. Measure out your fava peas onto a tray and look through them carefully for any small stones, as one would do for lentils. Place in sieve and rinse.

2. Place in a medium saucepan and cover with 4 cups of water.

3. Bring to the boil and simmer. Remove with a slotted spoon any froth that forms on the surface and once the boiling water is clear, add a whole onion, salt and 1/4 cup olive oil.

4. Simmer for at least 45 mins with the lid on. Check periodically that the peas are not sticking to the bottom of the saucepan and add a little more water if becoming too thick. You want to achieve the consistency of mashed potatoes.

5. Once the peas have become soft, remove bay leaves and put into blender, or alternatively use a Mouli, using smallest holes or just serve as it is. Pour into serving bowl.

6. Check for seasoning and drizzle with the remaining olive oil.

7. Garnish with sliced onions and wedges of lemon or cubed tomato, capers and diced onion.

Excellent served warm or cold, along with fresh crusty bread.

N.B.  Your dip should be the consistency of mashed potato, add water to thin or cook a little more to thicken.

In Greece this is served as a Meze or as part of a meal. It makes a good lenten dish.

The Greek word fáva (φάβα) does not refer to broad beans, but to the yellow split pea and also to the legume Lathyrus sativus, either of which are boiled with salt to the local variety ofpease pudding, also called fáva. This creamy fáva is then served hot or cold, sprinkled with olive oil and garnished with a variety of condiments and seasonings such as diced onion, capers, parsley, pepper, lemon juice, etc.

 

 

Look carefully through the fava peas for any stones. Place in sieve and rinse.

 

As you boil the fava peas a froth will form on the surface of the water. Remove with a slotted spoon.

 

After removing the froth, the water will remain clear. Add whole onion and olive oil and salt and bay leaves.

 

Pass fava peas  and onion through Mouli, (small holes,) or blend in blender. If you have neither, push through sieve using a wooden spoon.

This produces a smoother result, but you can also enjoy it just as it is.

Drizzle with a little olive oil and sprinkle with freshly sliced onions. Also delicious garnished with cubed tomato, capers and finely diced onion.

Fava Dip ©

Fava with chopped tomato, capers and diced onion.

 

 

 

 

 

 

 

 

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3 Comments leave one →
  1. Anna permalink
    April 16, 2012 2:52 pm

    This is one of my faves!! Thanks for including in your blog, Jane, which–by the way–is BRILLIANT!

    Like

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