This dish is incredibly comforting and naturally plant-based, packed with protein and fiber. It’s easy to make with pantry staples and delivers a silky texture with a subtle, earthy taste. Greek fava is versatile, perfect as a dip, spread, or side dish, and pairs beautifully with fresh bread, olives, or vegetables. It’s also great for making ahead, as the flavor improves over time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
yellow split peas onion, chopped garlic cloves olive oil bay leaf lemon juice salt black pepper water or vegetable broth optional toppings such as red onion, capers, or olives
Directions
Rinse the yellow split peas thoroughly under cold water until the water runs clear.
In a pot, combine the split peas, chopped onion, garlic, bay leaf, and water or vegetable broth. Bring to a boil, then reduce to a simmer.
Cook for about 30–40 minutes, skimming off any foam that forms on the surface, until the peas are very soft and beginning to break down.
Remove the bay leaf and drain any excess liquid if necessary.
Transfer the mixture to a blender or use an immersion blender. Blend until smooth, adding olive oil and lemon juice as you go, until you reach a creamy consistency.
Season with salt and black pepper to taste.
Spread the fava onto a serving dish and drizzle with additional olive oil. Top with sliced red onion, capers, or olives if desired.
Serve warm or at room temperature.
Servings and timing
This recipe serves 4 to 6 people. Preparation time is about 10 minutes. Cooking time is approximately 35 to 40 minutes. Total time is around 50 minutes.
Variations
You can add a pinch of cumin for a subtle spice note or blend in roasted garlic for a deeper flavor. Some variations include caramelized onions on top for added sweetness. You can also drizzle with flavored olive oil or sprinkle fresh herbs like dill or parsley for extra freshness.
Storage/Reheating
Store the dip in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the texture if needed. It can also be served cold or at room temperature.
FAQs
Why is it called fava if it doesn’t use fava beans?
In Greek cuisine, “fava” refers to the dish itself, which is traditionally made from yellow split peas.
Can I make this ahead of time?
Yes, it’s a great make-ahead dish and often tastes better the next day.
How do I get a smooth texture?
Blend thoroughly and add enough olive oil and liquid for a creamy consistency.
Can I freeze Greek fava?
Yes, it freezes well for up to 2 months. Thaw and stir before serving.
What can I serve with it?
Pita bread, crusty bread, vegetables, or as part of a mezze platter.
Is this dish vegan?
Yes, it is naturally vegan and plant-based.
Can I use green split peas instead?
You can, but the flavor and color will be slightly different.
Why is my fava too thick?
Add a bit of warm water or broth to loosen it to your desired consistency.
Can I skip blending?
Blending is recommended for a smooth dip, but you can mash it for a more rustic texture.
What toppings are traditional?
Red onions, capers, olives, and a drizzle of olive oil are commonly used.
Conclusion
Greek fava is a simple yet elegant dish that highlights the beauty of minimal ingredients and slow cooking. With its creamy texture and rich flavor, it’s a versatile addition to any table, whether served as a dip, spread, or side. Perfect for entertaining or everyday meals, it’s a recipe worth savoring.
This Greek Fava (Yellow Split Pea Dip) is a creamy, velvety Mediterranean dish made with simple ingredients like yellow split peas, olive oil, and lemon. Naturally vegan and protein-rich, this traditional Greek recipe is perfect as a dip, spread, or side dish, delivering rich flavor and smooth texture with minimal effort.
Ingredients
1 cup yellow split peas
1 small onion, chopped
2 garlic cloves
¼ cup olive oil (plus extra for drizzling)
1 bay leaf
2 tbsp lemon juice
Salt, to taste
Black pepper, to taste
3–4 cups water or vegetable broth
Optional toppings: sliced red onion, capers, olives
Instructions
Rinse the yellow split peas under cold water until the water runs clear.
In a pot, combine the split peas, chopped onion, garlic, bay leaf, and water or vegetable broth. Bring to a boil.
Reduce heat and simmer for 30–40 minutes, skimming off any foam, until the peas are very soft and breaking down.
Remove the bay leaf and drain excess liquid if needed.
Transfer the mixture to a blender or use an immersion blender. Blend until smooth.
Gradually add olive oil and lemon juice while blending until creamy.
Season with salt and black pepper to taste.
Spread onto a serving dish, drizzle with olive oil, and add toppings if desired.
Serve warm or at room temperature.
Notes
Adjust consistency with warm water or broth if too thick.For deeper flavor, use roasted garlic instead of raw.Tastes even better after resting for a few hours.Garnish with caramelized onions for a sweeter variation.
