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
Instructions
- 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!
Nutrition
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.