A warm fava spread with warm pita bread rivals the deliciousness of everyone’s go-to favorite, tzatziki. Dip into a bowl of sunshine-yellow goodness, and you will be a fava fan for life, seeking out this tasty meze in Greek restaurants both here and abroad. Diane Kochilas features this simple recipe of yellow split peas in her Ikaria cooking class. It was velvety smooth. It was silky. It was tangy. Dressed with a “copious amount of great Greek olive oil,” studded with onions and capers, and lightly spritzed with lemon, Diane’s classic version is outstanding.
Fava vs. Tzatziki
Fava spread and tzatziki may both hail from Mediterranean tables, but they bring distinct flavors and textures. Fava is a creamy, savory Greek puree made from yellow split peas—earthy, smooth, and often topped with olive oil and red onion. Tzatziki, on the other hand, is a cool, tangy yogurt-based dip packed with cucumber, garlic, and dill. One’s warm and comforting; the other, crisp and refreshing.
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Fava Spread
- Yield: Serves 6
Description
A warm fava spread with warm pita bread rivals the deliciousness of everyone’s go-to favorite, tzatziki.
Ingredients
For the fava spread:
- 2/3 cup extra-virgin olive oil, or more as needed
- 1 small red onion, finely chopped
- 1 cup yellow split peas, rinsed and drained
- 2 bay leaves
- 5–7 cups water
- Salt and freshly grated black pepper, to taste
- 3–6 tbsp red wine vinegar or fresh, strained lemon juice
For the cyclades-style garnish:
- 3 tbsp extra-virgin olive oil
- 3 scallions or one medium onion, coarsely chopped
- 1 garlic clove, minced
- 1/2 cup sun-dried tomatoes, reconstituted in a little warm water
- 1/2 cup grated fresh tomato, or more, to taste
- 2–4 tbsp capers, rinsed and drained
- 3 tbsp sherry vinegar or balsamic
For the classic garnish:
- 1 red onion, halved and sliced or coarsely chopped, with a drizzling of olive oil and lemon juice
Instructions
- Heat one-third cup olive oil in a large pot. Add the onion and cook until soft, 10 – 12 minutes. Add the yellow split peas and toss to coat with the oil. Stir for 1 to 2 minutes. Add enough water to cover split peas by two inches. Cover and bring to a boil over medium heat. Reduce heat, uncover, and cook over very low heat, stirring occasionally to keep from sticking, for 1½ to 2 hours, until the split peas are completely disintegrated. During the course of cooking, add water. When the split peas have reached the consistency of loose mashed potatoes, remove from heat and add salt and pepper.
- Using an immersion blender or food processor, or by hand with a whisk or spoon, whip the fava until smooth and silky, adding the remaining olive oil and vinegar or lemon juice, to taste. Season if necessary with more salt.
- For the garnish: Heat olive oil in a large skillet and sauté the scallions or onion until soft and lightly browned. Add the garlic, toss and cook for a minute or so. Add the sun-dried tomatoes and their juices and let the juice boil off a bit. Add the fresh tomato and cook until thickened slightly. Add the capers, toss. Finish off with vinegar. Use this as a topping for the fava and drizzle with a little raw extra-virgin olive oil.
Recipe and Photography by Diane Kochila
Story by Cally Jamis Vennare
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