All it takes is a handful of ingredients and less than an hour. A very simple yet delicious and highly nutritious dip. Serve it with bread, cured or smoked fishes, pickles and olives.


250g Greek fava or toor dal
2 medium onions, peeled and roughly chopped
1 big clove of garlic peeled roughly chopped
2 carrots peeled and roughly chopped (or butternut squash or sweet potatoes)
2 bay leaves
100ml extra virgin olive oil
Lemon juice of 1/2 lemon
Sea salt to taste


In large sauce pan add some olive oil, add the chopped onions and garlic and fry gently for about 10min. Add the carrots and bay leaves and cook for 10 more min. Please don’t rinse the fava, just add in the pan, cover with plenty of water (about 5cm) and bring to boil.

Reduce heat and simmer genly for about 30-50 minutes, until everything is tender. Skim off any scum as necessary. Once your fava is ready remove from heat and take out the bay leaves. Put the fava into a liquidiser and gradually add the olive oil and the lemon. Season with salt and taste. Drizzle with olive oil and lemon, and add some finely chopped shallot onions. If you have any leftover fava, you can make a soup, just add some vegetable stock and spices!

Photography Manos Chatzikonstantis | Food styling Despina Siahuli