Recreate a Greek culinary classic at home with this quick and easy Greek Fava recipe. Just a handful of ingredients and 30 minutes are all you need to enjoy this rich, smooth dip with your favorite bread and vegetables.
Have you ever tried Greek Fava? If not, you’re definitely missing out. This dish is all about simplicity, yet it bursts with flavor. Alright, I know what you’re thinking. Didn’t I just post a fava bean dip recipe? But, okay, here’s the thing: Greek Fava is different from fava bean dip. In fact, it’s not even made from fava beans. It’s made from yellow split peas! This little detail changes the game completely, offering a unique taste and texture that’s distinctively Greek.
I had this for the first time when I was visiting Athens (check out ‘How to See Athens in 48 Hours‘). I saw it on a menu, and when I ordered it, the restaurant’s proprietor told me how unusual it was for a tourist to order fava. But either way, this definitely needs to be something that everyone eats on a regular basis! It is a great Mediterranean Diet recipe. This Greek Fava pairs well with other Greek dishes like my Greek Horiatiki Salad, Authentic Tzatziki, and Chicken Souvlaki.
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Reasons to Love Greek Fava
- You only need a few basic ingredients for making Greek Fava. It’s easy and accessible for everyone to prepare.
- It’s packed with protein and fiber.
- This recipe is a versatile dish, perfect as a dip, spread, or side.
- Despite its simplicity, Greek Fava is flavorful. It offers a rich, savory taste that’s both comforting and delicious.
- It’s the perfect balance of being light enough for a snack but satisfying enough to be filling.
Recipe Ingredients
- Dry Yellow Split Peas: Yellow Split Peas provide the base and texture of the dish. You can use any yellow split peas for this recipe, or you can splurge and get Santorini Fava Beans.
- Red Onion: Adds depth and a slight sweetness to the flavor profile.
- Garlic: Offers a pungent, aromatic touch that enhances the overall taste.
- Extra Virgin Olive Oil: Used both in cooking and as a garnish, it gives a rich, smooth finish.
- Salt: Essential for seasoning and bringing out the flavors of the other ingredients.
See the recipe card for full information on ingredients and quantities.
Variations
- Adding Herbs and Spices: You could try adding herbs like fresh parsley, dill, or thyme for a burst of freshness. Alternatively, spices like cumin, turmeric, or even a touch of cayenne pepper can add a warm depth of flavor.
- Lemon Zest/Juice: For a tangy twist, add a bit of freshly grated lemon zest or a squeeze of lemon juice at the end of cooking. This will give your Fava a bright, citrusy note that’s particularly refreshing in the summer.
- With Vegetables: You can add finely diced vegetables such as bell peppers or tomatoes for added texture and flavor. You can sauté these before adding to the Fava for a deeper flavor.
- Vegan Option: The recipe is already vegan. However, for an extra touch, you could top the Fava with vegan feta cheese or olives just before serving.
- Roasted Garlic Version: Instead of using raw garlic, you could roast a head of garlic in the oven. Then, squeeze out the soft, caramelized cloves and add them to the Fava. This would give it a sweet, mellow garlic flavor that’s absolutely delicious.
How to Make Greek Fava
Step #1: Place the split peas in a large saucepan with 5 cups of warm water. Set the burner to high heat and allow the mixture to come to a boil. Skim any foam that forms on the surface of the liquid.
Step #2: Add the red onion, scallion, and garlic.
Step #3: Return the liquid to a boil, then turn the heat down to low and cover the pot. Simmer, stirring occasionally, until the peas are very tender, about 15 to 20 minutes.
Step #4: Once the peas are tender, turn off the heat and add the olive oil and salt. Use an immersion blender to purée the mixture (or process in batches in a tabletop blender). Taste and add more salt as needed.
Step #5: The fava will thicken as it cools. This is because the starches in the split peas continue to absorb the liquid, causing the mixture to thicken. If it becomes too thick, you can simply stir in a bit of water or olive oil to loosen it up.
Step #6: Serve topped with a generous drizzle of olive oil and a sprinkle of paprika. Provide crusty bread like my Honey and Herb Bread and/or sliced vegetables for dipping.
Expert Tips
- Skimming the Foam: Skim off the foam diligently. This step is crucial for a clearer, more aesthetically pleasing final dish.
- Stirring Occasionally: Stir the mixture occasionally to prevent sticking at the bottom and to ensure even cooking.
- Adding Olive Oil Off Heat: After turning off the heat, add olive oil to retain its flavor and health benefits.
Frequently Asked Questions
Yellow split peas are a type of legume similar to lentils. They’re dried and split in half, which makes them quicker to cook.
The word ‘fava’ comes from the Greek word for ‘yellow split peas.’ While it’s the same word used for fava beans in many other languages, in this context, it refers specifically to a dip made from yellow split peas.
Yes, you can use a food processor or even a regular blender to puree the cooked split peas.
To make your Fava creamier, you can add more olive oil or a little bit of vegetable broth or water when blending the cooked peas.
Greek Fava pairs well with other Greek dishes like Greek Salad, Greek Chicken Gyros, Chicken Souvlaki, or moussaka. It’s also great as part of a Mediterranean mezze platter.
Storage Info
To store Greek Fava, place it in an airtight container in the refrigerator, where it will stay good for up to 5 days. To freeze it, just portion it into freezer-safe containers, and it will last for up to 3 months. For reheating, thaw it in the refrigerator if frozen, then gently warm it in a saucepan over low heat, adding a little water if needed to adjust the consistency. You can also reheat it in the microwave, stirring occasionally to ensure even heating.
Greek Fava Recipe
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Ingredients
- 2 cups ~500g dry yellow split peas, rinsed
- 3/4 cup roughly chopped red onion
- 3 scallions - chopped
- 4-6 cloves garlic - peeled and chopped
- 1/3 cup extra virgin olive oil - plus more for serving
- 2 teaspoons salt
- Paprika for garnish - optional
Instructions
- Place the split peas in a large saucepan with 5 cups of warm water. Set the burner to high heat and allow the mixture to come to a boil. Skim any foam that forms on the surface of the liquid.
- Add the red onion, scallion, and garlic.
- Return the liquid to a boil, then turn the heat down to low and cover the pot. Simmer, stirring occasionally, until the peas are very tender, about 15 to 20 minutes.
- Once the peas are tender, turn off the heat and add the olive oil and salt. Use an immersion blender to purée the mixture (or process in batches in a tabletop blender). Taste and add more salt as needed.
- The fava will thicken as it cools. This is because the starches in the split peas continue to absorb the liquid, causing the mixture to thicken. If it becomes too thick, you can simply stir in a bit of water or olive oil to loosen it up.
- Serve topped with a generous drizzle of olive oil and a sprinkle of paprika. Provide crusty bread like Honey and Herb Bread and/or sliced vegetables for dipping.
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NOTES
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I’ve been making Greek fava puree on a regular basis for many years and I’m not even Greek. I love yellow split peas. I’ll try your honey and herb bread with it next time.
I have a theory. Fava bean dip (aka Fool) is a major staple of the Egyptian diet. Probably this is a Greek spin-off of that where they just kept the name
You seem to like greek dipping sauces. Have you tried ‘tirokafteri’ – Hot cheese. It is made of blended yoghurt, feta and hot chilli pepper.
Catherine,
That is one we will have to try! Thanks.
Linda
both the fava bean and the yellow-split pea belong to the very extensive Fabaceae aka legume family. It’s quite possible that, at some point down the long history of legumes, the ‘b’ in Fabacae turned into a ‘v’ in Greek and the word ‘fava” was attributed to the cooked yellow-split peas (lathyrus ochrus, one of the many lathyrus species) more commonly cultivated in ancient years reaching all the way back to Minoan times. It’s worth mentioning that, in modern-day Crete, not only do they make the delicious fava mash you describe above adding a wedge of lemon on the side, but, during Lent, they also serve the tender peavine shoots flavored with a few drops of strong wine vinegar and olive oil.
Hello! The “b” is pronounced as “v” in greek. So, that’s an explanation.
Also, real fava beans were rare and very expensive for the poor greek population.
They used yellow split beans (“lathuri” ) intead.
We in Northeast England also make dish like favs. Its called Pease pudding, made with split peas. Its traditionally served with ham as a sandwich. The Pease pudding is a spread. Yummy