Fava dip

PT1H10M

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Ingredients

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Fava dip

To serve

  • olive oil
  • capers, to garnish
  • 4 pitta breads, toasted
  • 1/2 tsp paprika
1
Place the lentils, carrot and red onion in a pan with the salt. Pour in enough water to completely cover everything, coming up about an inch above the lentils
  • 100g of yellow lentils, sometimes called Greek fava lentils
  • 50g of carrots, peeled and diced
  • 1/4 red onion, chopped
  • 1/2 tsp salt
2
Place over a medium heat and simmer for 1 hour, stirring regularly to prevent it from sticking
3
After this time, blitz the mixture with a hand blender to create a thick purée, then stir through the chopped capers, parsley and a grinding of mixed peppercorns, adjusting the seasoning to taste
4
Serve the dip garnished with a good drizzle of olive oil and a few whole capers on top, along with some toasted pitta breads sprinkled with a little paprika
  • olive oil
  • capers, to garnish
  • 4 pitta breads, toasted
  • 1/2 tsp paprika
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