Classic Fava Dip
A cooked yellow lentil dip made famous in Greece for it’s healthy and zesty flavor. So addicting!
you're making mealtime meaningful.
Greek fava dip is a very famous dish from the Mediterranean. It’s funny for a dip that is so famous in Europe, I feel like it goes very much under the radar here in America. It’s creamy and smooth like hummus made primarily from yellow split peas (called “fava beans” in Greece).
Start by cooking your legumes. I know it sounds like too much to cook your dip but yellow lentils, like split peas, cook very quickly. Cooking dried lentils this way is how to amplify the end flavor. Cook these with caramelized shallots and garlic to flavor the water that will hydrate the dried legumes. Let them cool once fully hydrated then blend with with a hearty glug of olive oil, more garlic, and lots of freshly squeezed lemon juice. The garnishes save the day with your favorite dip toppings. For extra saltiness I added sliced Greek olives and raw red onion. Vegan, plant-based, and packed with protein.
This was my first time making this dip and it won’t be my last. It truely defines the versatility of all ingredients. Not plant protein has to be a soup or a salad or a bowl. This dip is highly craveable which leaves you feeling guilt-free with every scoop.
The simple ingredients used to make this lentil mash can be transformed into many different things the day after. Mix it into a soup or stew to thicken. Add it to a tomato sauce or mix it into some pasta. A dip that can be repurposed in my new purpose in cooking. Enjoy!
Classic Fava Dip
Yield(s): Makes 5 cups
10m prep time
30m cook time
Allergens: Citrus
Diet: Gluten-Free, Vegan
you're making mealtime meaningful.
Ingredients
- 2 cups yellow lentils, rinsed
- 1 lemon, juiced
- 1 red onion, sliced
- 2 garlic cloves, minced
- 3 cups water
- 1/3 cup olive oil, plus extra for drizzling
- Kosher salt and freshly cracked black pepper
Preparation
- In a saute pan over medium-high heat, add olive oil, onions, and garlic cloves. Cook for 4 - 6 minutes or until caramelized.
- Add the lentils and water to the mixture and bring to a boil, then reduce to a simmer. Let the lentils cook until soft and mushy, around 35 - 40 minutes. Skim the foam that comes to the top as these are simmered with a slotted spoon.
- Use an immersion blender to puree the peas, then add lemon and olive oil. Season with salt and pepper.
- Place onto a platter, add olive oil, and garnish with extra onion and optional pitted olives.