Fava
Traditional fava appetizer dip or soup.
Equipment
- water boiler
- immersion hand blender
Ingredients
- 500 grams Santorini fava PDO or yellow split peas
- 2 whole onions, quarterd and separated
- 2 garlic cloves, pulsified
- 4 tbsp olive oil
- 2 lemons, juiced
- 1 tsp dried thyme (or 3 sprigs fresh thyme)
- 1 small jar capers for garnish
- 1 onion finely chopped for garnish
- 1 tbsp parsley finely chopped for garnish
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 liter warm water
Instructions
- Rinse the split peas very well with cold water.
- Add 4 tablespoons of olive oil to a large pot over medium high heat.
- Add onion, garlic and thyme to the pot and saute well.
- Before onion mix caramelizes, add in the split peas and mix well to combine.
- Add water right away and mix well.** If this is to be a smooth dip, use 1 liter of water, or if to be soup, use 2 liters water.
- Season with salt and pepper, lower to medium heat and cook about 1 hour.
- When done, pour in lemon juice and pulsify with an immersion hand blender until smooth and creamy.
Notes
- If this is to be a smooth dip, use 1 liter of water, or if to be soup, use 2 liters water.
- Yellow split pea soup is tricky in that the peas may stick to the bottom of the pot once the mixture is boiling. This is definitely a pot you must check regularly and stir to avoid this problem. It may take longer than one hour if the mixture for the dip seems to be too runny. Use your judgement. The dip has to be very thick, so be careful. When cooled, the mixture will be thicker.
- If to be served as dip, cut onions in half moons for a better "look" and garnish once the fava is thoroughly cooled. Place in refrigerator for at least 2 hours.
- Capers are very salty so it may be best to rinse them before use as garnish.