Greek Fava Dip with Chana Dal & Turmeric

Traditional Greek fava dip is one of the best things I tasted on my recent trip to Greece. And since it is make with only a handful of ingredients, it incredibly easy to make at home.

This version is actually inspired from a dinner we had at a local vineyard called Ambelonas on Corfu Island. They serve amazing locally sourced, seasonal dishes, that are simply a little bit special. And it was their version of fava dip which inspired this recipe. And by the way, although it’s called fava, this dip is made with yellow split pea puree and not fava beans as one would expect. So what was special about Ambelonas’s version was that it was made with turmeric (and lots of lemon), and then topped with an abundance of tomatoes, marinated onions and capers. So much you could barely see the dip — a delicious addition.

How to serve this Greek fava dip with chana dhal

• As with the traditional version, I like to top this dip with chopped tomatoes, capers, red onion and a drizzle of olive oil. You could also just give it a sprinkle of paprika and garnish of fresh parsley.
• It also makes a terrific substitute for hummus. You can use this as a spread for wrap, sandwiches and my favorite: spread on toasted ciabatta, with a layer of sliced avocado on top.
• Or simply serve it with plenty of bread and your favorite red wine.

Looking for other Greek cooking ideas?

Try one of these delicious recipes:

• Greek-Style Black-Eyed Peas
• Roasted Beans in Tomato Sauce (Greek Gigantes plaki)‏
• Whole Fish from the Grill — Grilled Sea Bream

4.34 from 3 votes

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Greek Fava Dip (with Chana Dal & Turmeric)

Fava dip is packed with plant-based protein, making this a terrific vegan dip or spread for sandwiches or avocado toast. Goes great with pita, ciabatta or crusty bread.

Course Appetizer, Dip

Category Mediterranean

Servings 4

Calories 378 kcal

Autor Elle

Ingredients

• 3 cups water (625 ml)
• 1 cup chana dal (split chickpeas), rinsed and drained (200 g)
• 1 bay leaf
• 6 tablespoons extra-virgin olive oil, divided
• 1 small red onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/8 teaspoon kurkuma
• juice and zest from one small organic lemon (3 tablespoons)
• sea salt, to taste
• 2 tablespoon water (or olive oil), to thin

Topping ideas:

• sprinkle of sweet paprika, extra drizzle of olive oil, chopped tomatoes, red onion and capers

Method

1. Soak the chana dal overnight in a bowl with plenty of water. Rinse under running water and then in a medium saucepan, add the water, chana dhal, bay leaf. Bring to a boil, then reduce the heat to medium-low and simmer for 40 minutes, or until the dhal has completely softened. Skim foam and drain. (Without soaking, the cooking time is increased by approx. 10-15 minutes).
2. Meanwhile, sauté the onion and garlic. Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Add the red onion and sauté for 5-7 minutes, stirring occasionally until soft. Add the garlic, cumin, turmeric and sauté for 1-2 minutes, stirring frequently, until fragrant. Remove from heat and set aside.
3. Once the chana dal is cooked, transfer it to a food processor, discarding the bay leaf.
4. Add the onion-garlic mix, lemon zest and juice and remaining olive oil. Püree the mixture until smooth.
5. Taste the dip, and season with extra salt and/or lemon juice if needed. The fava will thicken as it cools, therefore add a little water or more olive oil to thin.

6. Serve. Garnish with a pinch of paprika and any other preferred toppings, then serve and enjoy!

Notes

• Blending options: You can either use a food processor or an immersion blender to puree the dip. Or simply use a fork to create a chunky puree.
• Leftovers can be refrigerated in a sealed container for up to 3-4 days.

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