Fava dip
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A classic Greek dip, fava is a purée made from slow-cooked yellow lentils and should not be confused with the fava bean. Alfred Prasad's easy fava dip recipe has just a few ingredients and can be left to simmer away happily on the hob before being blitzed and served with toasted pitta breads for dipping.
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Ingredients
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Fava dip
- 100g of yellow lentils, sometimes called Greek fava lentils
- 50g of carrots, peeled and diced
- 1/4 red onion, chopped
- 1/2 tsp salt
- 1 tsp capers, chopped
- 1 tsp chopped flat-leaf parsley
- 1 pinch of peppercorns, mixed colours, finely ground
To serve
- olive oil
- capers, to garnish
- 4 pitta breads, toasted
- 1/2 tsp paprika
SAVE RECIPE
Equipment
- Hand blender
Method
1
Place the lentils, carrot and red onion in a pan with the salt. Pour in enough water to completely cover everything, coming up about an inch above the lentils
- 100g of yellow lentils, sometimes called Greek fava lentils
- 50g of carrots, peeled and diced
- 1/4 red onion, chopped
- 1/2 tsp salt
2
Place over a medium heat and simmer for 1 hour, stirring regularly to prevent it from sticking
3
After this time, blitz the mixture with a hand blender to create a thick purée, then stir through the chopped capers, parsley and a grinding of mixed peppercorns, adjusting the seasoning to taste
- 1 tsp capers, chopped
- 1 tsp chopped flat-leaf parsley
- 1 pinch of peppercorns, mixed colours, finely ground
4
Serve the dip garnished with a good drizzle of olive oil and a few whole capers on top, along with some toasted pitta breads sprinkled with a little paprika
- olive oil
- capers, to garnish
- 4 pitta breads, toasted
- 1/2 tsp paprika
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