Fava Bean Dip (Greek Fava)

Tutorial video

Ingredients (16)

• 500 g yellow split peas
• 250 ml olive oil
• 250 ml cold water
• 1 large onion, diced
• 2 bay leaves
• salt to taste
• black pepper to taste
• lemon juice to taste
• 1/4 red onion, sliced (for garnish)
• 1 tbsp capers (for garnish)
• 1 red onion, julienned (for crudités)
• 6 radishes, cleaned
• 1 red endive, cleaned
• 10 cherry tomatoes
• 6 baby carrots
• 1 head lettuce (Castel Franco), cleaned

Nutrition (per serving)

Calories

470 kcal

Carbohydrate

38 g

Protein

5 g

Fat

28 g

Fiber

5 g

Sodium

200 mg

Calcium

30 mg

Potassium

400 mg

Iron

2 mg

Zinc

1 mg

Magnesium

30 mg

Cholesterol

0 mg

Instructions

• Soak the yellow split peas in cold water overnight, then drain.
• Combine the drained peas with equal parts olive oil and water, the diced onion, bay leaves, salt and pepper in a pot.
• Cook gently over low heat, stirring occasionally, until the peas are very soft, about 1.5 hours.
• Blend the cooked peas and cooking liquid until smooth, using an immersion blender or food processor.
• Pass the puree through a fine-mesh sieve (chinois) to achieve a silky texture.
• Season the dip with additional salt and lemon juice to taste.
• Garnish the dip with sliced red onion and capers.
• Arrange the crudité vegetables—julienned red onion, radishes, red endive, cherry tomatoes, baby carrots, and lettuce leaves—on a platter for dipping.