Yellow Split Pea Dip Yellow Split Pea Dip

Author: Canadian Living

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


  • 1 1/3 cup dried yellow split peas rinsed and drained
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 5 cups water (approx)
  • 1/2 cup finely chopped sweet onion
  • 2 tablespoons extra-virgin olive oil
  • 1 plum tomato finely chopped
  • 1/3 cup finely chopped sweet red pepper
  • 1 tablespoon chopped fresh parsley


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


  • Iron 2.0
  • Folate 6.0
  • Vitamin A 1.0
  • Vitamin C 5.0
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Yellow Split Pea Dip