TRIO OF DIPS: (Fava, Melitzanosalata, Tzatziki)
Dips are to a greek is home, love and everything that is good in the world. Here is my trio of dips recipes that I love, that are a perfect starter for any dinner party that are authentic and full of punchy flavour. Combine them with my homemade pita bread recipe or my quick focaccia recipe so you have something just as delicious to swipe through the trio of goodness.
Fava dip is a creamy, velvety spread made from yellow split peas (not the fava bean despite the name), traditionally cooked until soft and blended with olive oil, lemon juice, and sometimes onion or garlic to create a smooth, savoury purée. It’s a staple in Greek and Mediterranean cuisine, often seasoned with salt, pepper and herbs like dill or oregano, served as a meze with bread or veggies, and prized for its rich, silky texture and bright, tangy flavour.
Melitzanosalata is a smoky, tangy Greek eggplant dip made from roasted or charred eggplants mashed with garlic, olive oil, lemon juice or vinegar and often combined with finely chopped onion, herbs like parsley or oregano, and sometimes a splash of yoghurt or tahini for creaminess. Served chilled or at room temperature as a meze with crusty bread or pita, it’s bright, savoury and slightly smoky, perfect for scooping and spreading at barbies or relaxed gatherings.
Tzatziki is a cool, creamy Greek dip made from thick strained yoghurt (often Greek style), grated or finely chopped cucumber, garlic, a splash of olive oil, fresh dill or mint, lemon juice or vinegar, and a pinch of salt. It’s tangy, herbaceous and refreshingly light, typically served as a meze with pita, grilled meats or as a sauce for souvlaki.
TRIO OF DIPS: (Fava, Melitzanosalata, Tzatziki)
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TRIO OF DIPS: (Fava, Melitzanosalata, Tzatziki) 〰️
Fava Dip (Split Pea Dip)
Time: 60 minutes
Serves: very large container worth
2 red onion, roughly diced
1 brown onion, roughly diced
1 lemon, zest & juice
2 tbl sp gr cumin
5 garlic cloves, rough chopped
500gm yellow split peas, washed
1.25 ltr water
10 sprigs fresh oregano, leaves, washed
2 fresh bay leaf (optional)
Olive oil
Salt, to taste
Begin by getting a large pot onto medium heat and adding a good glug of oil to it. Add in the red and brown onion and allow to sweat and sizzle for 5 minutes with some salt. Add the lemon zest and cumin and mix through and sizzle for another 2 minutes. Add the garlic and sweat for another minute. Add in the yellow split peas, water, oregano and bay leaves with a pinch of salt and bring to high simmer. Let it simmer for 30-40 minutes, or until the peas break easily in between 2 fingers and the liquid is nearly gone from the pot. Remove from heat, remove bay leaves, add lemon juice and blitz with an immersion blender. Season with salt to taste and serve with a drizzle of olive oil and any freshly chopped green herbs (parley, oregano, mint).
Note: Skim any cloudy muck that comes to the top whilst simmering with slotted spoon.
Melitzanosalata (Eggplant Dip)
Time: 60 minutes
Serves: 1 medium bowl worth
4 eggplant
6 garlic cloves, rough chopped
2 tbl cumin seeds
4 tbl sp EVOO
3 tbl sp apple cider vinegar
Salt, to taste
1 handful fresh parsley leaves, washed and roughly chopped
Start by burning the eggplant on open flame. Pierce the eggplant with a fork a few times before adding it an open flame on a stove top, turning every so often. You want the entire eggplant completely burnt, not just charred. If you don’t have a flame stove top, pop the eggplant under a grill on the highest setting in an oven and watch carefully turning once each side is burnt.
Once eggplant is burnt, pop into a bowl covered with cling film to steam and pop to the side.
Add cumin seeds to a dry pan and cook over low heat until fragrant and brown in colour. Add to spice grinder or mortle and pestle and grind to a ground cumin.
In food processor add the garlic, cumin, evoo, apple cider vinegar and a pinch of salt and blitz to combine. Peel the burnt sin off the eggplant completely before adding the flesh to the food processor and pulse, don’t blitz. You want a little bit chunky. Season with salt to taste and serve with a drizzle of EVOO and parsley.