Santorini-Style Fava Spread

 

This spread, which is Greek in origin, is unusual and particularly delicious. Although fava beans do figure in Greek cuisine, for most Greek people fava is synonymous with yellow split peas, one of the major indigenous foods of the island of Santorini. In Santorini, they make many dishes using yellow split peas, including this spread. Serve this with warm gluten free flatbread, plain brown rice crackers or celery sticks and wait for the compliments.

  • Santorini-Style Fava Spread
    Santorini-Style Fava Spread
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    Ingredients
    1. Small (11⁄2 to 2 quart) slow cooker is required
    2. Food processor is required
    3. 1⁄2 cup extra virgin olive oil, divided 125 mL
    4. 1⁄2 cup diced shallots (about 2 large) 125 mL
    5. 2 tsp dried oregano 10 mL
    6. 1⁄2 tsp sea salt 2 mL
    7. 1⁄2 tsp cracked black peppercorns 2 mL
    8. 1 cup yellow split peas 250 mL
    9. 4 cups water 1 L
    10. 6 reconstituted sun-dried tomato halves, coarsely chopped
    11. 4 cloves garlic, chopped
    12. 1⁄4 cup coarsely chopped Italian flat-leaf parsley 60 mL
    13. 4 fresh basil leaves, hand-torn
    14. 3 tbsp red wine vinegar 45 mL
    15. Sea salt and freshly ground black pepper
    Instructions
    1. 1. In a skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Add shallots and cook, stirring, until softened, about 3 minutes. Add oregano, salt and peppercorns and cook, stirring, for 1 minute. Add split peas and cook, stirring, until coated. Add water and bring to a boil. Boil for 2 minutes.
    2. 2. Transfer to slow cooker stoneware. Cover and cook on Low for 8 hours or on High for 4 hours, until peas have virtually disintegrated. Drain off excess water, if necessary.
    3. 3. Transfer solids to a food processor. Add sun-dried tomatoes, garlic, parsley, basil and red wine vinegar. Pulse 7 or 8 times to chop and blend ingredients. With motor running, add remaining olive oil in a steady stream through the feed tube. Season with additional salt and pepper to taste and drizzle with additional olive oil, if desired. Serve warm.
    Notes
    1. Tips
    2. Use dry-packed sun-dried tomatoes, soaked in 1 cup (250 mL) boiling water for 15 minutes. You can also use those that have been packed in extra virgin olive oil. In either case, drain before chopping.
    3. I always use Italian flat-leaf parsley because it has much more flavor than the curly leaf variety.
    Judith Finlayson http://judithfinlayson.com/

 

 

 

 

 

 

 

 

Posted in Appetizers, Gluten-Free, Recipes, Vegetarian & Vegan.

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