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: Place the chickpeas, garlic, tahini, lemon juice, parsley, chili flakes, Tabasco, cumin, and salt in a food processor and chop coarsely.
Pour in the water and olive oil and blend until the mixture is smooth. Add extra water or olive oil to make it creamier. Season with salt and pepper.
Put the hummus in a bowl and spread the sardines over it. Sprinkle with extra parsley and paprika powder and drizzle with olive oil.
Fava with Anchovies: Sauté the onions in a little olive oil in a heavy-bottomed pan over low heat for 3-4 minutes. Add the split peas and fry briefly.
Add the bay leaf and enough water so that the peas are 1 cm below the surface. Bring to a boil, then turn down the heat and cook the peas with the lid ajar for 30-40 minutes until soft. Add water if the peas dry out.
Remove the pan from the heat; if the peas are creamy, remove the bay leaf and put the lid back on the pan. Let rest for 30 minutes.
In a food processor, chop the peas with the lemon juice, 2-3 splashes of extra virgin olive oil, salt, and pepper until smooth. Add extra olive oil or lemon juice to taste.
Serve the pea puree with the anchovies, za'atar, and extra olive oil.
