Vegan, Gluten Free
Elevated fava dip
40 mins
Easy
4 Servings
Fava is one of James’s favourite Greek dishes – a dip made from yellow split peas, a super-high source of vegetable protein and one of the highest fibre foods out there. They are also low on the glycaemic index scale so they don’t play havoc on blood sugars. This underrated dish is simply delicious.
Brilliant Bases Used In This Recipe
Bone Marrow Broth
Roast Root Vegetable Stock
About This Recipe
Fava is one of James’s favourite and most underrated Greek dishes – a dip that’s made from yellow split peas, a super-high source of vegetable protein and one of the highest fibre foods out there.
They are also low on the glycaemic index scale so they don’t play havoc with blood sugars. Ordinarily this dish is made with water to boil the peas, a little like what would have been known in the north of England as 'pease pudding', but we’ve used our BB Roast Root Vegetable Stock to increase the nutrition and flavour levels.
You could also use our BB Bone Marrow Broth. We recommend letting this down if the stock is very flavoursome or very dark. Too much flavour and it will overpower the delicate flavour of the peas and too dark and it takes away some of the visual delivery of the dip.
Technically, you are simmering the peas until they absorb most of the liquid and then pulsing them. As it cools the dish will thicken, so the addition of heart healthy olive oil helps with that. You can also add more stock or water if you like but may need to season a little more if this is required.
It’s worth noting that this dish may look fairly runny when it is first made but as it cools it will thicken. It will keep in the fridge for around a week and over the course of the week may solidify a little. Simply let it down with a little more stock or some olive oil before serving.
*please note, in the video for this recipe Jason says the ratio for peas to stock is 1 to 4, it is actually 1 in 4
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Ingredients
250g/9oz yellow split peas
375g/13oz BB Roast Root Vegetable Stock/ BB Bone Marrow Broth
375g/13oz water
100g/4oz olive oil
½ red onion (70g/2.5oz)
2 garlic cloves crushed
2 bay leaves
½ tsp of salt
½ tsp of cumin
Nutrition Per Serving
Calories
234
Fats
16G
Carbs
20G
Protein
7G
Method
Gather yellow split peas and your choice of stock: BB Roast Root Vegetable Stock or BB Bone Marrow Broth. Use a ratio of 1 part peas to 4 parts stock.
Simmer the yellow split peas in the stock until most of the liquid is absorbed. Adjust with additional water or diluted stock if the stock is too dark or overpowering.
Once the peas are tender and the liquid is mostly absorbed, pulse the mixture until smooth. Add more stock or water if needed to achieve your desired consistency.
As the dip cools, it will thicken. Stir in heart-healthy olive oil to loosen the texture and enhance flavour. Adjust seasoning to taste.
Serve immediately or store in the fridge for up to a week. If the dip solidifies over time, simply loosen it with additional stock or olive oil before serving.
