Fava is a greek dip that is made, not from fava beans, but from yellow split peas. Think of it as a super flavorful and healthy Greek version of hummus. It’s vegan, guilt-free, and delicious. This recipe can be scaled up or down easily.
Ingredients:
4 tablespoons olive oil, separated
1 small onion, chopped scallions (white and green part), chopped and divided
1 bay leaf
3 cloves garlic, minced
leaves of 4-5 sprigs of fresh thyme, chopped
1 cup dried yellow split peas
Water, as needed
6 scallions (white and green part), chopped
Salt & pepper
Extra olive oil, parsley, capers, or paprika for garnish on top
Method:
- In a 3-4 quart saucepan or dutch oven, heat 2 tablespoons of the olive oil. Add the onion and bay leaf, and cook on low until the onion is softened, about 7 minutes.
- Add the garlic and thyme and continue to cook on low for another 3 minutes.
- Add the yellow split peas and 4 cups of water (you may need to add more during cooking). Bring to a simmer, cover, and cook for 1 hour. Check every 15 minutes and add more water if it gets dry.
- Cook low and slow for a few hours (or you can do this much faster in an instant pot or pressure cooker), until they are soft. It’s ok if ~20% are still toothsome, the textural contrast is nice in this dish.
- When the yellow split peas are done, remove from heat. Remove the bay leaf, and add the scallions, and the remaining 2 tablespoons of olive oil. Use a wooden spoon (old school) or immersion blender or food processor (new school) to mash. If using a new school method, careful not to over process—you want to retain some texture. Season with plenty of salt and pepper to taste. Add a drizzle of olive oil, scallions, and capers if you like.
- Serve warm or cold, with bread.