Greek Fava (Warm Lemony Yellow Split Peas Dip)
Ingredients
Units
Scale
- 1/4 cup extra virgin olive oil, divided, plus more for drizzling
- 3 shallots or 1 small red onion, peeled and roughly chopped
- 2–3 cloves garlic, smashed and peeled
- 2–1/2 cups water or broth
- 1 cup yellow split peas, rinsed and drained
- 6–8 sprigs of fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper flakes or freshly ground black pepper
- Lemon, zested and juiced
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the shallot or onion, garlic cloves, thyme, and season with salt and pepper flakes. Sauté until softened, about 5 minutes.
- Add yellow split peas and broth or water. Bring to a boil, reduce heat to low, and cover the pot with a lid. Continue to simmer for 30-40 minutes or until peas are very soft.
- Remove thyme and transfer cooked split peas to a blender. Add the lemon zest and juice, and the remaining 2 tablespoons of olive oil.
- Purée until smooth. Plate in a serving bowl and drizzle extra virgin olive oil on top, along with sprinklings of your choice. I used sumac, za’atar, and mint. Traditionally, a bit of onion and capers are put on top.
- Serve warm with fresh bread or vegetables and enjoy!
