Serve this delicious Greek dip either hot or cold, with warm pitta
Ingredients
- 175g (60z) yellow split peas
- 1 medium onion, peeled and chopped
- 2 garlic cloves, peeled
- Salt and freshly ground black pepper
- 4tbsp virgin olive oil
- 4 spring onions, sliced
- 1 level tbsp freshly chopped oregano
- Drizzle of olive oil and sliced spring onion, to garnish
- Warm pitta bread to serve
WEIGHT CONVERTER
Method
- Rinse the split peas and place them in a saucepan with the onion and garlic.
- Cover with water, add salt and bring to the boil, then simmer for about 45 mins, until they are soft.
- Drain the peas and onion and place in the bowl of a food processor. Add the oil and purée until smooth. If the mixture is very thick, then add a little boiling water.
- Stir in the spring onions, oregano and seasoning to taste.
- Chill until ready to serve.
Top Tip for making Fava dip
If the dip thickens during chilling, stir in a little more boiling water. Stir just before serving, drizzle over a little olive oil and garnish with sliced spring onions. Serve with warm pitta.
-
Gluten-free smoked salmon tartlets -
Lamb traybake with feta and roasted veg
Take your taste buds on a trip to Greece with our lamb traybake. It’s beautifully fragrant with flavours of feta, mint and oregano and easy to make too.
-
Greek salad
Try this quick and easy Greek salad for lunch. It’s healthy and delicious!
-
Vegan basil pesto courgetti with tomatoes and chilli
It takes just four ingredients to make this simple, healthy courgette recipe infused with pesto...
-
Vegan chilli pesto tagliatelle
A really simple dish to whip up for lunch or dinner using just five store cupboard ingredients...
-
Vegan tomato pesto chickpea salad
It takes just 30 minutes to make this vibrant, filling salad with a rich tomato pesto sauce...
