GROW FOOD slow food Have your garden and eat it too. A practical guide to organic gardening in the sub-tropics with step-by-step instructions and delicious seasonal recipes. Come with me too on some of my travels in Australia, Europe, Asia and beyond.

VEGETARIAN and VEGAN – if you leave out the butter and use more oil instead


LET’S CLEAR UP SOME CONFUSION because some of you may be scratching your heads?

IN GREECE fava refers to split peas and is used extensively for dips, soups and all kinds of fritters. It is part of the staple diet of many of the islands – like SANTORINI — because it grows easily and stores well through the winter when fresh food can be scarce. I can really recommend Susanna Hoffman’s book The Olive and the Caperadventures in Greek cooking – if you are keen to explore more wonderful recipes like this.

IN OTHER PLACES IN THE WORLD THE WORD fava, particularly the Americas, refers to broad beans.

THIS DIP always reminds me of being on another island in the Cyclades – SIFNOS and eating it somewhere like this. Care to join me?


WHEN I TOTTED UP the cost of the ingredients the total came to about $5 – a bargain in my book.


  • 2 red onions, roughly sliced
  • 3 tbsp butter
  • 3 tbsp extra virgin olive oil
  • 1 large clove garlic
  • 500g yellow split peas
  • 1 tsp turmeric
  • Salt to taste


  • 1 cup chopped fresh parsley
  • half cup baby capers
  • 2 thin slices lemon, finely chopped



  1. This amount makes enough for four plate size portions. Eat one and put the other three in the freezer.
  2. It may seem like a large amount of butter and oil, but trust me on this one – they give this dip a really velvety texture
  • Melt the butter in a large heavy bottomed saucepan and add the oil.
  • Add the onions and garlic to the pan and cook slowly for about 20 minutes with the lid on. You don’t have to be too fussy about chopping finely because you are going to blend at the end.
  • While the onions are cooking, wash the split peas and check for any little stones. Leave to soak in clean water.
  • When the onions look lovely and soft add the soaked split peas. Just cover with water. Add some salt and the turmeric and simmer gently until split peas are cooked. The water should have been absorbed but it should still be quite loose – not like mashed potato!
  • Stick blend and it will look like this.
  • Now some magic happens – the topping really makes this dish zing.
  • Mix together the chopped parsley, capers and chopped fresh lemon with some olive oil
  • Spread the dip in a shallow dish smoothing it over with the back of a spoon and making a shallow well in the centre – now spoon the topping over. Apolamvano🇬🇷

The ringing endorsement from my daughter when I sent a portion of this home with one of the grandchildren.

I hope you enjoy this? It’s really easy to help keep me going, and sharing more delicious and stress-free recipes with you, by making a small donation via the button in the sidebar. It helps to keep my creaking site up to date and the grandchildren in ice creams. Thank you. Di 😍

(Visited 151 times, 1 visits today)