Greek-Style Pea Purée

Name: Greek-Style Pea Purée
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Yellow split peas; 1 Onion; 1 Carrot; 1 Lemon; 3-4 clove Garlic; 40 ml Olive oil; 650 ml Water; 1 tsp Salt

April 9, 2024

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Greek-Style Pea Purée

Author: IgOrKo Cuisine: Europe Courses: Main dishes Recipe Keys: Dairy-free Egg-free Nut-free Organic Sugar-free Vegetarian

Difficulty: Intermediate Cook Time 60 mins Total Time 1 hr

Servings: 4 Calories: 1069

Best Season: Suitable throughout the year

Description

Fava (φάβα) - pea purée with olive oil and lemon juice, served in Greek taverns as an appetizer. This is a very simple dish made from yellow split peas, with fried onions and carrots used as additions. It turns out very tasty, nutritious, and easy to make. In terms of consistency and taste qualities, it resembles hummus, as both are made from legumes. Pea purée can be served as an appetizer or side dish to main courses.

Instructions

Sort the peas, we only need the yellow ones. Remove any green or darkened peas if you find any. You'll need 200 g of peas, which is approximately 1 cup.
Pour cold water over the peas and leave them for 30 minutes. Remove any foam that floats to the surface.
Cut the carrot and onion into fairly large pieces. Crush the garlic with the flat side of a knife.
Put the onion, carrot, and garlic in a heated skillet with oil. Fry, stirring occasionally, until golden.
Transfer the fried vegetables to a saucepan. You can fry the vegetables directly in the saucepan if it has a thick bottom.
Drain the water from the peas and transfer them to the saucepan with the vegetables.
Add clean cold water (650 ml). Bring to a boil, reduce heat, and simmer for about 40 minutes. The water should evaporate, and the peas should be cooked. If the water evaporates too quickly, you can add more, but be careful not to add too much, as you want the consistency of the purée to be thick.
Grate the zest of one small lemon using the finest grater. Only remove the yellow part, avoiding the white pith. Squeeze out the juice, strain it.
At the end of cooking, add the lemon zest, lemon juice, salt, and olive oil to the saucepan. Remove from heat.
Blend everything with an immersion blender.
The consistency should be like hummus. But remember, the next day the pea puree becomes thicker.
Greek-style pea purée, Fava, is ready. Traditionally, it is served with onions, capers, and olives. Garnish as you like and serve at the table.