Fava is a greek dip or appetiser, somewhere between dal and hummus, and two weeks ago I had some at The Olive Grove. I’d forgotten how tasty it was: thick and soft and simple and savoury. So of course I wanted to make some. It’s dead easy, after all – just yellow split peas (not broad beans, ignore the name) boiled with some onion and herbs for flavour. A bit of oil to serve.
Then last week my friend Niall made a rather excellent lentil and squash dip for a party. It was quite rich, a bit sweet, and heavily loaded with smoked paprika.
What a good idea.
Now, I haven’t just nicked it, despite having morals only fractionally more robust than a carrion crow. But if you can cook and you’ve read the intro, you may not actually need a recipe.
Meh. Here’s a fava recipe anyway.