Yield
4 – 6
Prep Time
5 minutes
Cooking Time
30 minutes
Difficulty
Easy
A super tasty vegetarian appetizer or dip. Traditionally served with thinly sliced red onion, a little drizzle of olive oil and 1 or 2 lemon wedges.
Our version of this recipe is different in that we do not blend the ingredients at the end as we find this adds an element of texture to this dish. Spread over toasted sourdough bread, pita bread or with barley rusks and goes well with a white wine such as a crisp sauvignon blanc.
PrintIngredients for greek fava
- 500 grams yellow split peas (dry)
- 1 brown onion (large)
- 1 red onion (small)
- 2 lemon wedges
- 3 – 4 tomatoes
- ¼ cup olive oil
- salt & pepper (to taste)
Instructions for greek fava
- Clean yellow split peas, ensuring to pick through the split peas before you wash them, making sure you remove any little rocks or dried peas.
- Wash yellow split peas thoroughly over cold water adding to large pot once washed.
- Add cold water to the pot, ensuring you fill water all the way to the top of your pot and you set heat to medium.
- Once fluid begins to boil (allow to boil slowly) skim off any foam that surfaces to the top and continue the boiling process.
- Add roughly chopped onion, tomatoes and olive oil to your pot, mixing through all the ingredients.
- At this stage it is important to taste, you need to ensure yellow split peas have softened at which time you add salt and pepper (to taste).
- Allow the boiling process to continue until the fluid has almost fully dissolved.
- Plate up in a medium-size bowl, adding finely sliced tomatoes, red onions and a further drizzle of olive oil.
- Include 1 – 2 lemon wedges as a side option.
Did you know
- split beans come in green, red and yellow colours however the yellow split peas offer many more nutritional benefits, including being rich in dietary fibre and protein.
