Purée of Greek Fava (Yellow Split Pea Dip)

When I saw this dish on the menu in Greece I was thrilled as I love fava beans (broad beans).  When a bowl of yellow dip arrived at the table as one of our mezedes—or small plates to share at the beginning of a meal—I was confused.  Turns out the Greek refer to yellow split peas as “fava.”

What makes this dip so delicious is its light, fluffy texture which occurs when the split peas react to the addition of olive oil, in a similar way as in making mayonnaise.

The best “favas” in Greece come from island of Santorini which has a volcanic soil ideal for growing split peas. If you can’t find these, then yellow dal from your favorite Indian store work perfectly.

Ingredients

1 cup dried yellow split peas

1/2 cup EVOO (plus extra for drizzling)

1 medium sweet onion, chopped

1 large shallot, chopped

2 cloves garlic, minced

1 medium carrot, peeled and cut in small cubes

1 bay leaf

8 sprigs fresh thyme (Use half for cooking and the remaining half for decoration)

1 lemon, juiced

Sea salt and pepper to taste

3 scallions, sliced thinly, including the green part

Cooking instructions

1.    Pick over the split peas to remove any debris or discolored peas.  Place in a colander or large sieve and rinse thoroughly under cold water. (This way you will avoid having to skim later.)

2.    Put 2 Tablespoons olive oil in a medium skillet and sauté the chopped onion and shallot for 5 minutes over a low heat.  Add garlic and cook for another 2 minutes Be careful not to burn/

3.    Place the yellow split peas in a large, non-reactive saucepan with the sautéed onion, shallot and garlic, carrots, bay leaf and 4 sprigs of thyme. Add enough water to cover a few inches above the split pea mixture. 

4.    Bring to a boil, then reduce to a simmer and cover with a lid.  Allow to cook for 20-25 minutes adding more water as needed until the split peas are completely softened. Stir occasionally to avoid the split peas sticking to the bottom of the saucepan.

5.    If there is any excess water, drain but keep.  Discard the bay leaf. Purée using an immersion blender adding in the extra EVOO. (You can also finish off the dip with a fork although it will not be as smooth.) Depending on the desired thickness, you can whisk in additional cooking broth to make it fluffier.  Beat in lemon juice. Taste for seasoning.   Allow to cool.

6.    Before serving, check to see if the mixture needs a little more liquid. Then strip the leaves off 4 springs of thyme. Use this to decorate the Fava purée along with a heavy drizzle of EVOO and a liberal topping of sliced scallions.  An extra squeeze of lemon is nice as well.  Serve with pita, crusty bread, or crackers.

Makes:  Approximately 2 cups

Wine recommendation:  A Greek white such as Malagousi, Moschofilero or Assyrtiko. A dry rosé made from one of the indigenous red Greek varieties is lovely as well. Alternatively, if you are brave or are Greek, try an Ouzo, the famous dry, anise-flavored apéritif.