Fava Skorthalia

Ingredients

A garlic dip that is usually made with boiled mashed potatoes or white bread. This version uses cooked yellow split peas.

  • 6-8 cloves of garlic roasted in the oven or air fryer for 10-15 minutes
  • 2 cups yellow split peas
  • 1,2 litres vegetable or chicken stock
  • 1/3 cup extra virgin olive oil
  • 2 Tablespoons red wine vinegar or lemon juice
  • ½ teaspoon salt
  • Pinch of cumin

Method

1.

Roast the garlic cloves in the oven/air fryer at 180 C for 10-15 minutes.

2.

Boil 2 cups yellow split peas in the vegetable/chicken stock until soft. Drain the liquid and set the cooked split peas aside.

3.

Blitz the garlic cloves with 1-2 tablespoons of the olive oil and ¼ teaspoon salt in the food processor until a paste is formed.

4.

Add the cooked split peas to the food processor, add the remaining olive oil and vinegar.

5.

Add more salt to taste if necessary. 

6.

Pour into a glass dish and allow to set at room temperature and then transfer to store in the fridge for up to 3 days.

7.

Enjoy as a cold meze. Drizzle extra olive oil & lemon juice over the fava. Season with wild Greek oregano as an option. Serve with toasted pita bread wedges and salted cucumber strips. Garnish with capers or thinly sliced red onions soaked in white balsamic vinegar for 15 minutes.

8.

(5-6 medium, peeled, boiled, mashed potatoes is the more traditional ingredient or starch used to make Skorthalia)