Articles & Recipes

Gluten-Free Santorini-Style Fava Spread

December 27, 2018

Serve this with warm gluten‑free flatbread, plain brown rice crackers or celery sticks at your holiday party and wait for the compliments.


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


  • Small (11⁄2 to 2 quart) slow cooker
  • Food processor
  1. 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.
  2. 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.
  3. 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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