Yellow Split Pea Dip (Fava)

Greece’s other great dip: yellow split peas simmered soft and whipped with olive oil and lemon into something silkier than hummus and twice as underrated. Topped with red onion and capers, it’s naturally gluten-free meze that costs pennies.

Yield: About 2 cups · Time: 50 min

Ingredients

• 1 cup (200 g) yellow split peas, rinsed
• 1/2 onion + 1 garlic clove
• 3 cups water
• 1/2 tsp salt
• 1/4 cup (60 ml) good olive oil, plus more to serve
• 3 tbsp lemon juice
• Toppings: minced red onion, capers, oregano
• Vegetables and gluten-free pita or crackers for dipping

Directions

1. Simmer the peas with onion, garlic, and water, skimming foam, for 35–40 minutes until collapsing.
2. Drain any excess water and discard the onion if you like it milder.
3. Blend hot with salt, olive oil, and lemon until completely smooth.
4. Spread into a bowl; it thickens as it cools.
5. Top with red onion, capers, oregano, and a flood of olive oil.

Pro tip: Blend while hot — split peas whip silky when warm and grainy when cold.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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