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
Servings4
Calories378kcal
AutorElle
Ingredients
3cupswater(625 ml)
1cupchana dal (split chickpeas), rinsed and drained (200 g)
1bay leaf
6tablespoonsextra-virgin olive oil,divided
1small red onion,diced
3clovesgarlic,minced
1teaspoonground cumin
1/8teaspoonkurkuma
juice and zest from one small organic lemon(3 tablespoons)
sea salt,to taste
2tablespoonwater (or olive oil), to thin
Topping ideas:
sprinkle of sweet paprika, extra drizzle of olive oil, chopped tomatoes, red onion and capers
Method
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).
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.
Once the chana dal is cooked, transfer it to a food processor, discarding the bay leaf.
Add the onion-garlic mix, lemon zest and juice and remaining olive oil. Püree the mixture until smooth.
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.
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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