Fava in the Greek food sense has nothing to do with fava beans. Rather, it’s a dip made from split peas.
Seeing as how I’m still fasting towards Greek Easter, dips, snacks and other bits & bites make the experience more bearable.
Making fava is quite easy. All one has to do is simmer the fava until the liquid has been absorbed and then give it whiz in the processor with your favourite flavourings.
This particular Fava recipe comes from famed NYC chef, Michael Psilakis. Michael has been taking Greek cuisine to new heights in New York and he’s also appeared on Iron Chef America.
The next time you have a craving for Fava, give Psilakis’ version a try and let me leave you with one piece of my own advice:
If you’re the type who’s worried about “double-dipping” at a party…just make sure any of the breads, veggies or any other food item offered with the dip is large enough for just one bite. Us Greeks could care less but why chance having a Seinfeld moment at your next party?
- 1/2 pound yellow split peas
- 1 small onion, chopped
- 1 bay leaf
- 6 oil-packed sun-dried tomato halves, drained
- 2 tablespoons red wine vinegar
- 3 large garlic cloves
- 2 shallots, chopped
- 3 large basil leaves
- 1 1/2 teaspoons dried Greek oregano
- 1/2 teaspoon fresh thyme
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- sea salt and freshly ground pepper
- Toasted pita triangles, for serving
- In a large saucepan, combine the split peas with the onion, bay leaf and 4 cups of water and bring to a simmer. Cover and cook over moderate heat until the split peas are tender, about 25 minutes. Drain the split peas and discard the bay leaf.
- In a food processor, pulse the sun-dried tomatoes with the vinegar, garlic, shallots, basil, oregano and thyme until minced. Add the split peas. With the machine on, slowly pour in the 1/2 cup of olive oil and process until a smooth paste forms. Season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil and serve with toasted pita.
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