Gluten-Free Santorini-Style Fava Spread
December 27, 2018
Ingredients
| 1⁄2 cup | extra virgin olive oil, divided | 125 mL |
| 1⁄2 cup | diced shallots (about 2 large) | 125 mL |
| 2 tsp | dried oregano | 10 mL |
| 1⁄2 tsp | sea salt | 2 mL |
| 1⁄2 tsp | cracked black peppercorns | 2 mL |
| 1 cup | yellow split peas | 250 mL |
| 4 cups | water | 1 L |
| 6 | reconstituted sun-dried tomato halves, coarsely chopped (see Tips) | 6 |
| 4 | cloves garlic, chopped | 4 |
| 4 | fresh basil leaves, hand-torn | 4 |
| 3 tbsp | red wine vinegar | 45 mL |
| Sea salt and freshly ground black pepper |
Instructions
Prep
- Small (11⁄2 to 2 quart) slow cooker
- Food processor
- In a skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Add shallots and cook, stirring, until softened, about 3 minutes. Add oregano, salt and peppercorns and cook, stirring, for 1 minute. Add split peas and cook, stirring, until coated. Add water and bring to a boil. Boil for 2 minutes.
- Transfer to slow cooker stoneware. Cover and cook on Low for 8 hours or on High for 4 hours, until peas have virtually disintegrated. Drain off excess water, if necessary.
- Transfer solids to a food processor. Add sun-dried tomatoes, garlic, parsley, basil and red wine vinegar. Pulse 7 or 8 times to chop and blend ingredients. With motor running, add remaining olive oil in a steady stream through the feed tube. Season with additional salt and pepper to taste and drizzle with additional olive oil, if desired. Serve warm.
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