My Favourite Greek Fava Recipe

Introduction

Greek Fava is a creamy and flavorful dip made from yellow split peas, ideal as a healthy appetizer or side dish. This simple recipe highlights the natural sweetness of the peas balanced with tangy lemon and rich olive oil, topped with caramelized onions for extra depth.

Ingredients

• 1 litre water (33.8 fl.oz), boiling (to soak the split peas)
• 250 g yellow split peas / Greek Fava (8.8 oz)
• 1 carrot
• 1 onion
• 1 leek
• 6 tbsp extra virgin olive oil
• Pepper, to taste
• 1 tsp granulated sugar
• 2 bay leaves
• 1 litre water, boiling (for cooking)
• 2 vegetable or chicken stock cubes
• 1 lemon, juiced
• 1 red onion
• 1 tbsp olive oil (for caramelizing)
• 1 tsp honey

Instructions

1. Step 1: Place the yellow split peas in a bowl and pour boiling water over them. Stir with a wooden spoon until the water darkens. Let the peas soak for 5 minutes.
2. Step 2: Drain the peas in a separate bowl and set aside.
3. Step 3: Chop the onion, carrot, and leek into small pieces.
4. Step 4: In a pan, sauté the chopped onion, carrot, and leek in olive oil over medium heat until soft.
5. Step 5: Add 1 litre boiling water, yellow split peas, bay leaves, stock cubes, sugar, and pepper to the pan. Simmer gently for 20 minutes or until the peas are completely soft.
6. Step 6: Strain the peas from the cooking liquid using a fine strainer, saving the liquid in a bowl. Discard the bay leaves.
7. Step 7: In a blender, puree half of the peas with the sautéed vegetables and some of the reserved liquid until smooth. Gradually blend in extra virgin olive oil and lemon juice to achieve a soft puree consistency.
8. Step 8: If the puree is too watery, blend the remaining peas with little or no liquid and mix with the first batch. If the texture is fine, puree the second batch the same way and combine.
9. Step 9: Taste the mixture and adjust seasoning with salt and lemon juice as needed. Remember the dip will thicken as it cools.
10. Step 10: For the caramelized onion topping, thinly slice the red onion.
11. Step 11: Fry the red onion in olive oil over medium heat until it starts to caramelize. Add honey and stir to coat evenly, then remove from heat.
12. Step 12: Serve the Greek Fava dip garnished with the caramelized onions and a drizzle of extra virgin olive oil.

Tips & Variations

• Use homemade vegetable or chicken stock instead of cubes for richer flavor.
• Add a pinch of smoked paprika or cumin to deepen the taste.
• If you prefer a chunkier texture, blend the peas less thoroughly.
• Serve with warm pita bread or fresh vegetable sticks for a light snack.

Storage

Store Greek Fava in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold as a dip. The texture thickens after refrigeration, so stir in a little olive oil or lemon juice when serving to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular split peas instead of yellow split peas?

Yellow split peas are traditional for this recipe due to their mild flavor and smooth texture, but green split peas can be used as a substitute. The flavor and color will differ slightly.

Is Greek Fava gluten-free and vegan?

Yes, this recipe is naturally gluten-free and vegan when using vegetable stock cubes. It’s a nutritious option suitable for many dietary preferences.

My Favourite Greek Fava Recipe

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★★★★★

4.6 from 64 reviews

My favourite Greek Fava is a velvety smooth dip made from yellow split peas, simmered with aromatic vegetables and enhanced with olive oil and lemon juice. This traditional Greek dish is perfect as a healthy appetizer or side, topped with sweet caramelized onions for a delightful contrast of flavors and textures.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 litre Water (33.8 fl.oz) (boiling, to soak the yellow split peas)
• 250 g Yellow split peas/Greek Fava (8.8 oz)
• 1 Carrot, chopped
• 1 Onion, chopped
• 1 Leek, chopped
• 6 tbsp Extra virgin olive oil
• 1 tsp Granulated sugar
• 2 Bay leaves
• 1 litre Water (boiling, for cooking)
• 2 Vegetable or chicken stock cubes
• Pepper, to taste
• 1 Lemon, juiced

For Caramelized Onion Topping

• 1 Red onion, sliced
• 1 tbsp Olive oil
• 1 tsp Honey

Instructions

1. Soak the Yellow Split Peas: Place the yellow split peas in a bowl and pour boiling water over them. Stir with a wooden spoon until the water turns dark. Let the peas soak in this water for 5 minutes. This helps to soften the peas and remove some impurities.
2. Drain and Set Aside: Pour off the soaking water and transfer the peas to a separate bowl. Set aside until needed.
3. Prepare Vegetables: Chop the onion, carrot, and leek into small pieces to prepare for sautéing.
4. Sauté Vegetables: In a pan, heat 6 tablespoons of extra virgin olive oil and sauté the chopped onion, carrot, and leek over medium heat until they become soft and translucent, releasing their flavors.
5. Simmer the Fava: Add 1 litre of boiling water, the soaked yellow split peas, bay leaves, stock cubes, sugar, and pepper to the sautéed vegetables. Bring to a simmer and cook for about 20 minutes, or until the split peas are completely soft and tender.
6. Strain the Mixture: Use a strainer to separate the softened peas and vegetables from the cooking liquid. Save the liquid in a bowl for adjusting consistency later, and discard the bay leaves.
7. Puree First Batch: Add half of the cooked peas and vegetables along with some cooking liquid to a blender. Puree the mixture until smooth, gradually adding extra virgin olive oil and lemon juice to create a soft, creamy texture.
8. Puree Second Batch: If the dip seems too watery, puree the remaining peas and vegetables with little to no liquid, then mix this with the first batch. If the texture is already satisfactory, blend and combine the second batch the same way as the first.
9. Season the Dip: Taste the fava dip, adjusting with extra salt and/or lemon juice as needed. Keep in mind the dip will thicken as it cools, so aim for a slightly looser consistency.
10. Prepare Caramelized Onion: Slice the red onion and heat olive oil in a skillet over medium heat. Add the onions and cook until they begin to caramelize. Once they start to brown, add 1 teaspoon of honey and stir well to coat the onions evenly and enhance their sweetness.
11. Serve: Spoon the Greek Fava dip into a serving dish, top with the caramelized onions, and drizzle additional extra virgin olive oil over the surface for a rich finish.

Notes

• For a vegan version, use vegetable stock cubes instead of chicken stock.
• The dip thickens as it cools, so adjust the final texture with reserved cooking liquid according to your preference.
• Extra virgin olive oil is essential for authentic flavor and richness in this recipe.
• Caramelized onions add a lovely sweetness that balances the tangy and earthy flavors of the fava dip.
• You can serve this dip chilled or at room temperature as part of a mezze platter or with warm pita bread.

Keywords: Greek fava recipe, yellow split pea dip, Greek appetizer, vegetarian dip, caramelized onion topping