Fava Dip

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On my way to work yesterday, I read on The Skimm (I am a HUGE fan of The Skimm and I highly recommend signing up) that a ton, 30K to be exact, Saba Classic Hummus containers could be contaminated with Listeria. No thank you Listeria, get outta my fridge.

As much as I love hummus, hummus is NOT Greek. I repeat, hummus is NOT Greek. Instead, Greek families like my family, eat a delicious spread made from split yellow peas called Fava. Fava is essentially hummus on steroids, no lie. It’s a really filling snack and it’s so good for you too.

So what’s a girl to do without hummus? Well, Fava. Here is a family recipe I whipped up this afternoon!


  1. 500g yellow split peas (18 ounces)
  2. 3 red onions, roughly chopped
  3. 2 cloves of garlic, chopped
  4. 1 lt warm water (3 and 1/3 cups)
  5. juice of 2 lemons
  6. 1/3 of a cup olive oil
  7. thyme
  8. salt and fresh pepper

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  1. Rinse the split peas with plenty of water.
  2. Heat a large pot over medium-high heat; add 2-3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.
  3. As soon as the onions start to caramelise add the peas and blend. Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper.
  4. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
  5. When done, pour in the lemon juice and transfer the mixture in food processor. Mix, until the peas become smooth and creamy, like a puree.
  6. Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley.

Throw that hummus out and make some Fava, Greek style!

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