FAVA THE DIP

By Despina Panagakos Yeargin
https://despidoodle.com/
@despidoodle

Published in the TML Magazine Issue 11, 2021

Ingredients

1 cup yellow split peas (1/2 lb)

  • 1 clove of garlic, chopped or pressed
  • 1 small onion, peeled and root cut off, but kept whole
  • 1 1⁄2 teaspoons salt
  • 1⁄2 teaspoon pepper
  • 4 cups water plus half to one cup more as the split peas are nearing the end of cooking time

TO PUREE AND FINISH:

  • Juice of half a lemon
  • 2 tablespoons or more of extra-virgin olive oil plus more to drizzle on top
  • 1⁄2 cup thinly sliced or chopped red onion
Instructions
  1. Wash and drain the split peas. Combine the peas, water, onion, garlic, salt and pepper in a large pot over high heat.
  2. When the water begins to boil, lower the heat to medium or medium-high and cover the pot. Set the timer for 30 minutes, but watch periodically to see if you need to add water.
  3. At 30 minutes, remove the onion. Stir and continue to cook for 15 minutes further. This is when you will definitely need to add water. To cook fully, the split peas will take anywhere from 45 minutes to one hour. This will depend greatly on the freshness of the peas.
  4. Remove the pot from the stove. Using an immersion blender, slowly puree the split peas. Add 1⁄4 to 1⁄2 cup hot tap water to thin out a bit. Now you can use a whisk to incorporate the lemon juice and olive oil. Taste and adjust seasonings, if needed.
  5. Scrape into a large serving bowl or platter with drizzled olive oil and the onions on top.
  6. Serve immediately, or cover and serve within a couple of hours, accompanied by toasted slices of French bread or Pita, Kalamata olives and Feta cheese.
  7. The dip may be refrigerated and served two to three days later. Remove the Fava from the refrigerator at least half an hour before serving and whisk again, using a tablespoon or two of hot water to thin out.

NOTES: You may need more water to thin out the Fava when whisking and when using after the mix has been in refrigeration. Use your judgment.

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