Not to be confused with fava beans, this dip is actually made with yellow split peas. They call them fava in Greek. Fava Dip is common to have in tavernas in Greece. It is said that Santorini cultivates the best split peas because of their volcanic soil, and I must agree as they do have a different taste than the ones I get in Canada. That said I still love making and serving it with our local split peas.
Yellow split peas have a great nutritional balance of protein, carbs and little fat. Nature’s perfection. Top the dip with our early harvest Zeus and you have a powerhouse of antioxidants. Traditionally it is topped with chopped red onion, capers and swirls of olive oil, which is my favourite way. You could top it with nuts to add some crunch or add some red pepper flakes or drizzle hot sauce if you like to spice things up. Traditionally it is served on bread and it is also good with sliced veggies, like celery, cucumber and carrot. I have also had it served with grilled octopus when I was in Greece.
1 celery stock
2 cloves garlic
1 cup fava beans (yellow split peas)
1 bay leaf
1/4 tsp salt or to taste
1/4 cup red onion
1/2 lemon for juice
3 tbps Zeus Juice plus more to top
Dice the onion, celery and carrot. Heat up a pot and add about a 1 or 2 tablespoons of Zeus Juice, give it a minute or so and then add the onion, celery and carrot and cook until they are tender (5-7 mins). Added chopped garlic. Stir then add the fava beans and about five cups of water, a quarter teaspoon of salt and the bay leaf. Bring to a boil and then turn down to a simmer until the beans are soft, about an hour. Remove the bay leave, squeeze of half a lemon and a tablespoon of Zeus Juice and puree it. I just my hand blender. Top with red onion and drizzle with more Zeus. Great for a charcuterie board!