Mouth watering vegetable dish . This Greek Fava (Yellow Split Pea Dip) recipe tastes refreshingly light, lemony and zesty, and is perfect for serving with pita bread or any of your favorite dippers.
0.5 cup yellow split peas, rinsed and soaked for 30 minutes
0.5 small onion, sliced
1 garlic clove, peeled
2 tablespoon light olive oil
1 teaspoon dried crushed oregano
0.5 teaspoon salt, or to taste
Freshly ground black pepper
As required Juice of half a lemon
Garnish options
0.5 teaspoon Capers
1 scallion , finely sliced
Kalamata Olives
Sun Dried tomatoes, packed in olive oil
Toasted Pine Nuts
Fresh parsley, finely chopped
Drizzle of good quality Greek olive oil
Directions : Greek Fava Dip Recipe
STEP 1.Rinse the split peas with cold water till the water runs clear.
STEP 2.Soak a minimum of half-hour.
STEP 3.Place the sliced onions, garlic and oil in an exceedingly little pot and cook over high heat till golden.
STEP 4.Concerning five minutes.
STEP 5.Drain the water from the split peas and raise the pot beside salt, oregano, and black pepper.
STEP 6.Pour 2-3 cups of predicament over high, waken a boil and cut back the warmth to medium low.
STEP 7.Cook, stirring each couple of minutes and adding a lot of water (half cup every time) once necessary.
STEP 8.Cook till the split peas square measure soft. Concerning one cup of liquid ought to stay within the pot at the top of change of state.
STEP 9.Puree the mixture till swish.
STEP 10.Season with a lot of salt and pepper if desired.
Nutrition value
396
calories per serving
35 g Fat8 g Protein15 g Carbs11 g FiberOther
Current Totals
35 g Fat
8 g Protein
15 g Carbs
11 g Fiber
MacroNutrients
Carbs
15 g
Protein
8 g
Fiber
11 g
Fats
Fat
35 g
Vitamins & Minerals
Calcium
115 mg
Iron
5 mg
Vitamin A
613 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
97 mcg
Vitamin B12
0 mcg
Vitamin C
50 mg
Vitamin E
6 mg
Copper
0 mcg
Magnesium
93 mg
Manganese
1 mg
Phosphorus
73 mg
Selenium
5 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
