This Greek dip is called fava, but it's not made with fava beans. It's similar in texture to hummus and is a satisfying answer to those after-school hunger pangs. Or pack it for snacktime at school. Serve with Greek pita (no pocket) wedges or whole wheat crackers and vegetable sticks for dipping.
- Portion size 25 servings
- Credits : Canadian Living Magazine: March 2003
Ingredients
Method
In large saucepan, combine split peas and pinch each of the salt and pepper. Pour in enough of the water to cover peas by 1 inch (2.5 cm); bring to boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally and adding more water, a little at a time, if it gets too thick before peas are softened, about 1 hour. Mash with potato masher. Let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Stir in half of the onion, the oil and remaining salt and pepper. Spread in shallow bowl. In small bowl, combine remaining onion, tomato, red pepper and parsley; sprinkle over purée.
Nutritional facts <b>Per 2 tbsp (25 mL):</b> about
- Sodium 45 mg
- Protein 2 g
- Calories 31.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 5 g
%RDI
- Iron 2.0
- Folate 6.0
- Vitamin A 1.0
- Vitamin C 5.0
