Name: Kafeneion’s yellow split pea dip
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4-6
Ingredients: 125 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling; 1 small onion, finely chopped; 1 carrot (125gm), finely chopped; 1 fresh bay leaf; 1 small rosemary sprig; 500 gm yellow split peas; 2 tsp baby salted capers, rinsed, drained; Sliced red onion, sliced spring onion and sliced long green chilli, to serve; Charred pita bread and lemon wedges, to serve

Kafeneion’s yellow split pea dip

Originating on the Greek islands of Santorini and Crete, fava is a fluffy yellow split pea dip typically served warm with charred pita bread.

Yellow split pea dip with red onion, jalapeno and charred pita bread in white bowl.

Serves 4-6

Prep

20M

Cook

55M

Total

1H 15M

Skip to Recipe

“The fava here is not fava bean but yellow split peas, which are grown on Santorini and Crete, where this dip originates,” says Kafeneion’s Stavros Konis. “It’s served warm and is a little like hummus.”

Ingredients

125 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling

1 small onion, finely chopped

1 carrot (125gm), finely chopped

1 fresh bay leaf

1 small rosemary sprig

500 gm yellow split peas

2 tsp baby salted capers, rinsed, drained

Sliced red onion, sliced spring onion and sliced long green chilli, to serve

Charred pita bread and lemon wedges, to serve

Method

Heat 60ml oil in a large saucepan over high heat. Add vegetables with herbs and cook, stirring occasionally, until vegetables have softened (5-6 minutes).

Add split peas and cook, stirring until lightly toasted (5-6 minutes). Stir in 1 litre water and bring to the boil. Reduce heat to low and simmer covered until split peas are very soft and start to fall apart (40-45 minutes); discard herbs.

Transfer to a blender with remaining oil, 40ml water and blend until smooth; season to taste. If mixture is thick, loosen with a little more water.

Spoon warm dip onto a large platter, scatter with capers, sliced red onion, sliced spring onions, and sliced long green chillies. Drizzle with extra olive oil and serve with charred pita bread and lemon wedges on the side.

Recipe by Stavros Konis

Styling by Steve Pearce

Ingredients

Method

Related stories