Greek Yellow Split Pea Dip Food

GREEK YELLOW SPLIT PEA DIP

Steps:

• In a medium stockpot, bring split peas, onions, 1 tablespoon of the olive oil, 1/4 cup lemon juice, and the water to a boil. Cover and simmer gently for 2 hours, until thick. After the first hour, check occasionally, adding a little hot water if the peas are burning or drying out.
• Transfer the split peas to a bowl and stir in the garlic, red onion and remaining olive oil. Season with salt and pepper. Cover and cool, then keep chilled in the refrigerator for 3 hours or overnight.
• Remove from the refrigerator and taste for seasoning. Serve at room temperature drizzled with the remaining 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and garnished with chopped parsley, and reserved red onion. Serve with Baked Whole Wheat Pita Chips.

AUTHENTIC GREEK FAVA RECIPE (YELLOW SPLIT PEAS PUREE)

Steps:

• Rinse the split peas with plenty of water.
• Heat a large pot over medium-high heat; add 2-3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.
• As soon as the onions start to caramelise add the peas and blend. Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
• When done, pour in the lemon juice and transfer the mixture in food processor. Mix, until the peas become smooth and creamy, like a puree.
• Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley. Enjoy!

YELLOW SPLIT PEA DIP

Steps:

• In a large saucepan, combine the split peas with the onion, bay leaf and 4 cups of water and bring to a simmer.
• Cover and cook over moderate heat until the split peas are tender, about 25 minutes. Drain the split peas and discard the bay leaf.
• In a food processor, pulse the sun-dried tomatoes with the vinegar, garlic, shallots, basil, oregano and thyme until minced.
• Add the split peas. With the machine on, slowly pour in the 1/2 cup of olive oil and process until a smooth paste forms.
• Season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil and serve with toasted pita.

GREEK YELLOW SPLIT PEAS WITH GARLIC (FAVA)

Steps:

• Place the split peas in a large pot, add water to cover by 4 inches and bring to a boil. Reduce the heat to low and simmer, skimming often, for 5 minutes. Add the bay leaves and simmer for 40 minutes more, stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook. Add 1 teaspoon of the salt and simmer for 15 to 20 minutes more, or until the peas are soft and almost dry.
• Puree the peas with a stick (immersion) blender, or transfer to a food processor and puree. Let the puree cool completely; it will thicken considerably.
• In a large mortar, grind the garlic with the remaining 1 teaspoon salt into a smooth paste. Add 2 cups or so of the puree and continue grinding to incorporate the garlic. Or use a blender or a small food processor.
• In a large bowl, combine the garlic mixture, the remaining pea puree, the oil, 3 tablespoons each vinegar and wine, the oregano and pepper to taste, stirring vigorously to incorporate. Taste and adjust the seasoning as necessary. Cover and refrigerate for at least 3 hours, or overnight.
• If the skordalia seems too thick, add a little vinegar, wine or water to thin. Spread on a large plate, sprinkle with oregano, garnish with toppings of your choice and serve.
• Note: Instead of yellow split peas, you can also make this with dried peeled fava beans or with the same amount of cooked mashed chickpeas or white beans, such as cannellini.