Servings: people
Fava - Greek Split Pea Dip
A classic and creamy dip from Greek cuisine, made from yellow split peas.
Traditionally served as an appetizer or mezze with olive oil and bread. Perfect as part of a buffet.
Ingredients
- 250 g yellow split peas
- 100 g onion approx. 1 medium onion
- 100 g carrot approx. 1 medium
- 1 bay leaf
- 40 g extra virgin olive oil
- 20 g lemon juice juice of 1/2 lemon
- 500 g hot vegetable broth more if needed
- Salt and freshly ground black pepper
- For topping
- 20 g extra virgin olive oil
- 10 g lemon juice
- 50 g red onion finely chopped
Instructions
- Rinse the split peas thoroughly in cold water.
- Peel the onion and cut into quarters.
- Peel the carrot and slice it.
- Add split peas, onion, carrot, bay leaf, and vegetable broth to a pot.
- Bring to a boil and remove any foam that forms on the surface.
- Reduce the heat and simmer for about 40–45 minutes, until peas and vegetables are tender and nearly creamy.
- Remove the bay leaf and blend the mixture with an immersion blender until smooth. Add more broth or water if needed to adjust consistency.
- Stir in olive oil, lemon juice, salt, and pepper.
- Serving
- Top the fava with a drizzle of olive oil, a sprinkle of chopped red onion, and a few drops of lemon juice. Serve with fresh bread. Fava can be served warm, at room temperature, or cold, and is well-suited as a dip, appetizer, or part of a mezze spread.