Fava Bean Dip

This delicious Greek dip is pure comforting nourishment with each swoop of the dipper. If we're ranking dips, I prefer it to hummus. It's saltier, smoother, less bitter and has that lovely air of garlicky baby-food about it (which I say with the utmost respect!). Served warm with garlicky toasts, maybe some fresh olives if you're feeling it - it would be a wonderful share plate for a crowd.


Garnish: finely chopped parsley and red onion, more lemon juice, olive oil, salt & pepper

To Serve: garlic bread style toasts (or something similar)


  1. Rinse the yellow split peas thoroughly with warm water, removing any stones/discoloured peas.
  2. Add the spring onions to a medium pot/fry-pan with a generous drizzle of garlic oil (or regular olive oil, plus 2 crushed garlic cloves) and dried thyme. Sauté until soft, then add the rinsed peas, bay leaf and cover with boiling water. Simmer for 20-25 minutes, adding more hot water as necessary, until the peas are completely softened.
  3. Discard the bay leaf then puree the contents (in a blender or with a stick blender) with the olive oil, a generous pinch of salt & pepper and the lemon juice until ultra smooth. Add more water/olive oil to thin if necessary (bare in mind it thickens as it cools).
  4. Pour onto a serving dish and top with chopped parsley, red onion, more lemon juice, olive oil and salt & pepper. Serve with crusty garlicky toasts.

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