Snack · Side
Greek Yellow Split Pea Dip (Fava)
A smooth, lemony spread made from yellow split peas, the way it is served in Greece. Eat it warm or cold with pita.
⏱ 1 hr (10 min prep, 50 min cooking)
🍽 Serves 8 · about 1/3 cup
budgetmake aheadlunchboxfreezer friendlyleftovers
vegetarianvegangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Dip
- 1 cup Dried split peas, yellow, rinsed
- ½ Yellow onion, chopped
- 2 clove Garlic, smashed
- 3 cup Water
- ¼ cup Olive oil, plus a little for the top
- 2 tbsp Lemon juice (bottled)
- ¾ tsp Table salt
Topping
- ¼ Red onion, finely chopped
- ¼ cup Fresh parsley, chopped
- 1 tbsp Capers (optional)
To serve
- 4 Pita bread, cut into wedges (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: medium pot, blender or food processor.
- Put the split peas, onion, garlic and water in a pot. Bring to a boil, skim the foam, then simmer partly covered 40 to 50 minutes, stirring now and then, until very soft and most of the water is absorbed.
- Cool 10 minutes. Blend with the olive oil, lemon juice and salt until smooth. It thickens as it cools; blend in warm water a spoonful at a time if needed.
- Spread in a shallow bowl. Top with red onion, parsley, capers if you like and a drizzle of oil.
Make aheadKeeps 5 days in the fridge. Stir before serving.
❄️ FreezerFreeze without the topping for up to 2 months; it may need a stir and a splash of water after thawing.
↺ LeftoversSpread it in a wrap with cucumbers and tomatoes.
🧒 With kidsServe with carrot sticks and pita; it tastes a lot like hummus.
Gluten-free swapServe with vegetables or gluten-free crackers instead of pita.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.