Ingredients
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1 lb/2 cups (450 g) yellow Split Peas
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1 small Onion
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2 Garlic
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1 Bay Leaf
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a few sprigs of Thyme
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3½ fl oz/scant ½ cup (100 ml) fruity green Olive Oil
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1 Lemon Juice
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Salt
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freshly ground Black Pepper
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¼ Red Onion
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2 tbsp whole Capers
Directions
This brilliant purée made with split peas comes from the romantic Greek island of Santorini, but is eaten all over Greece. It’s perfect for vegetarians and vegans wanting to boost their protein and dietary fibre intake. Serve it as a dip for warm pitta bread or raw vegetables or as an accompaniment to grilled halloumi, chicken or fish. It will keep in an airtight container in the fridge for up to 4 days.
Steps
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1
Done
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Rinse the split peas in a sieve under cold running water. Put them in a large saucepan with the onion, garlic and herbs. Cover with plenty of cold water and bring to the boil. Skim off any foamy scum that forms on the surface. |
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2
Done
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Lower the heat and simmer gently for about 1 hour or until the split peas are very soft and most of the water is absorbed. Drain in a sieve suspended over a bowl to catch the cooking liquid. Discard the onion and herbs but keep the garlic. |
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3
Done
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Tip the split peas and garlic into a blender or food processor. With the motor running, start adding the olive oil through the feed tube in a steady stream. Add the lemon juice and blitz again. If the fava dip is thick and stiff rather than light, thin it with some of the reserved cooking liquid. Alternatively, you can mash the fava roughly with a potato masher if you like a more chunky texture. Season to taste with salt and pepper. |
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4
Done
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Put the fava dip in a bowl and drizzle with olive oil. Serve it lukewarm or cold, sprinkled with the red onion and capers. |
