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Fava from Santorini

INGREDIENTS:

1 cup of fava to 2 - 2 1/2 cups water approximately

1 1/2 small onion

extra olive oil

1/2 a lemon, salt

Preparation:

Wash the fava lentils well

Set to boil in a large non-stick cooking pot, (medium heat) adding enough water to create a thick paste.

Keep checking in case the fava has dried out

Half way though cooking time add a roughly chopped small onion & 2 tablespoons of olive oil (optional)

Salt to taste

When the fava is cooked, remove from fire & allow to cool

Blend or mash the mixture well

Scoop the amount you want into a serving dish & place the remainder of the mix in the fridge to use later

SERVE with an extra lashing of olive oil, half a squeezed fresh lemon & 1/2 a roughly chopped onion to dress

**Fava dip can be served warm or cold