Sardine hummus & fava with anchovies
Do you think making your own dips is complicated? We’ll show you how easy it is! We’re making hummus and fava.
Sardine Hummus: In a food processor, combine the chickpeas, garlic, tahini, lemon juice, parsley, chili flakes, Tabasco, cumin, and salt. Pulse until roughly chopped.
Add the water and olive oil, and blend until smooth. Add more water or olive oil if you want it creamier. Season with salt and pepper to taste.
Transfer the hummus to a bowl and top with the sardines. Sprinkle with extra parsley and paprika powder, and drizzle with olive oil.
Fava with Anchovies: In a heavy-bottomed pan, sauté the onions in a little olive oil over low heat for 3-4 minutes. Add the split peas and cook for a short time.
Add the bay leaf and enough water to cover the peas by about 1 cm. Bring to a boil, then lower the heat and cook the peas with the lid slightly off for 30-40 minutes, until soft. Add more water if the peas dry out.
Once the peas are creamy, remove the pan from the heat, discard the bay leaf, and cover the pan again. Let it rest for 30 minutes.
Blend the peas with the lemon juice, 2-3 splashes of extra virgin olive oil, salt, and pepper in a food processor until smooth. Add more olive oil or lemon juice to taste.
Serve the pea puree topped with anchovies, za'atar, and extra olive oil.