My take on Greek #favabeans 🇬🇷
Sometime ago I did a throwback post on my hen’s night that took place in Greece. It was such an amazing day! I learnt a few simple, but delicious recipes from one amazing #santorini chef. This one in particular reminds me of #indiandal. It’s so comforting and nutritious. I love warm dips on a chilly rainy day. Nothing like a plate of this dip with pita bread and some veges. Or if you are anything like me, take a spoon to your homemade dips 😂 No shame here…It’s that good!
2 cups yellow split peas
3- 5 cups of water
3 tablespoons olive oil (for cooking)
2 tablespoon olive oil (Garnish)
2 tablespoons lemon juice (about 1/2 lemon)
1 clove of garlic - crushed
1 red onion – chopped
1 spoon fresh/dried thyme (I used dried thyme)
Rinse the beans thoroughly
In a pot heat the olive oil (medium heat) and add the onions, crushed garlic and thyme. Saute until the mixture is brown. Now add the peas and salt. Cook for about 45 minutes while continually removing the white form that gathers on top. Half way through the cooking process you can use a potato mash to ensure the mixture turns mushy. Once done, squeeze some lemon juice. Continue to stir until the mixture is creamy. 🇬🇷
The traditional Greek way is to garnish with loads of olive oil and capers.
Vancouver, British Columbia