GREEK FAVA DIP (YELLOW SPLIT PEA HUMMUS) WITH SUNDRIED TOMATOES
Move over hummus. We’ve found your new replacement: Greek fava. We discovered this delicious dip whilst holidaying in Greece and wanted to make at home right away! This healthy Greek dip is made with just 7 ingredients, including yellow split peas (not fava beans!) grown on the island of Santorini. The dip is silky smooth, easy to make and simply sensational. The added smoked sundried tomatoes takes the flavours up a notch, making this hummus alternative the perfect accompaniment to any Greek Summer feast!
250g Dry Yellow Split Peas
1/2 Large Shallot, finely sliced
2–3 Cloves of Garlic
35ml Extra Virgin Olive Oil
1tsp of Sea Salt
Smoked Sundried Tomatoes
1. Rinse the yellow split peas, place in a large saucepan with 600ml of water over high heat. Bring the mixture to a boil and skim any foam that appears on the surface.
2. Add in the chopped shallot and garlic, turn the heat down to low and cover with a lid. Simmer for 15 to 20 minutes, until the peas are very soft, stirring occasionally.
3. Once the peas are cooked, take off the heat and add the olive oil and salt. Blitz them to a smooth puree using a hand blender or food processor. Leave to cool aside.
4. Place the cooled down fava mixture on a serving plate or bowl. Drizzle generously with olive oil. Top with the smoked sundried tomatoes and a few springs of fresh thyme.
5. Serve your Greek fava dip with bread or sliced fresh red peppers for dipping.