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.
- 1 cup (240g) dried yellow split peas
- 4 spring onions, thinly sliced
- garlic infused olive oil
- generous pinch dried thyme
- 1 bay leaf
- 1 tbsp olive oil
- salt & pepper
- juice 1 lemon
Garnish: finely chopped parsley and red onion, more lemon juice, olive oil, salt & pepper
To Serve: garlic bread style toasts (or something similar)
- Rinse the yellow split peas thoroughly with warm water, removing any stones/discoloured peas.
- 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.
- 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).
- 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.