Homemade Greek Fava (Yellow Split Pea Dip)
- Yield 4
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Homemade Greek Fava (Yellow Split Pea Dip) is a appetizers recipe on Avoteb. The yield on the card is 4. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 3 tablespoons olive oil, divided
- 1 small red onion, peeled and diced
- 3 cloves garlic, minced
- 2 1/4 cups water
- 1 cup yellow split peas, rinsed and drained
- 1 bay leaf
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground cumin*
- 2 tablespoons lemon juice
- topping ideas: smoked paprika, extra drizzle of olive oil, sliced (or minced) red onion, Kalamata olives, and/or capers
Method
Sauté the onion and garlic. Warm 1 tablespoon olive oil in a large saucepan over medium-a hot burner. Tip in the red onion and sauté for 5 minutes, stirring occasionally. Tip in the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant.
Let it bubble gently. Tip in the water, yellow split peas, bay leaf, salt, cumin and stir to combine. Continue cooking until the mixture reaches a let it bubble gently. Then reduce the heat to medium-low and let it bubble gently for 20-25 minutes, until the yellow split peas have completely softened.
Purée. Discard the bay leaf. Then, using an immersion blender (or see alternatives below), purée the mixture until smooth.
Salt Lift saucepan from heat. Stir in the lemon juice and remaining 2 tablespoons olive oil until combined. Then taste the dip, and season with extra salt and/or lemon juice if needed. The fava will thicken considerably as it cools.
Plate Finish with a pinch of smoked paprika and any other preferred toppings, then serve and enjoy! Leftovers can be refrigerated in a sealed container for up to 3-4 days.
