Greek Split Pea Dip with Onion-Roasted Pepper Relish (Fava)
- Makes3 cups
- Cook Time1 hour 20 minutes
- Active time plus cooling20 minutes active
- 2
The Greek name for this dip is “fava,” though it contains no fava beans. Instead, dried yellow split peas are simmered until thick and porridge-like, then pureed with red wine vinegar and extra-virgin olive oil to produce a rich, creamy hummus-like dip. A relish made with roasted red peppers, capers and fresh herbs brightens its earthy flavors. Serve with pita bread and crudités.
Don't forget to stir the split peas as they simmer, and make sure to scrape along the bottom of the pot. If you begin to feel the peas sticking to the bottom, stir more frequently to prevent scorching.
Step 1
In a medium saucepan over medium, heat 2 tablespoons of oil until barely smoking. Add half the onion, 2 teaspoons oregano, 1 teaspoon salt and ¼ teaspoon pepper. Cook, stirring frequently, until the onion is lightly browned, about 5 minutes.
Step 2
Add the split peas and 3 cups water. Increase to medium-high and bring to a boil. Cover, reduce to low and cook, stirring occasionally, until the split peas have broken down and the mixture is thick, 40 to 45 minutes. Remove from the heat and set aside, uncovered, to cool slightly, about 15 minutes.
Step 3
Meanwhile, in a medium bowl, combine the remaining onion, 2 tablespoons of vinegar, the roasted peppers and the capers and brine.
Step 4
In a food processor, combine the split peas with the remaining 1 tablespoon vinegar and ¾ teaspoon salt. Process until smooth, about 2 minutes, scraping the sides as needed. With the processor running, stream in the remaining 2 tablespoons oil. Taste and season with salt and pepper, then transfer to a serving bowl.
Step 5
To the onion–red pepper mixture, stir in the remaining 4 teaspoons oregano and the mint. Spoon onto the dip and drizzle generously with olive oil. Serve warm or at room temperature.
