Greek Fava is a smooth, creamy, and delicious yellow split pea dip that has been a favorite in Greece for many years. Despite its name, it’s not made from fava beans but from split yellow peas, which give the dish its signature velvety texture and flavor.
It is usually served as part of a mezze spread with some warm pita bread or as a snack with olives.
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This tasty yellow split pea dip is a perfect appetizer, snack, or even a light meal you can make with just a few ingredients you likely already have in your pantry. Perfect for those times when you need something easy, healthy, and oh-so delicious!
Greek Fava is loved for being simple and made with wholesome ingredients. Its silky smooth texture and slightly tangy, savory taste make it a perfect dip or spread. Plus, it’s not just delicious—it’s packed with protein and fiber.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Yellow split peas - These are the star ingredient of the dish that gives a creamy texture when cooked down. They’re mild in flavor and allow the seasoning and olive oil to shine.
- Onion, carrot, and garlic - These aromatics build a savory base for the dip, and add depth to the flavor without overpowering the simplicity of the peas.
- Olive oil - A staple in Mediterranean cooking, olive oil brings richness and a smooth finish to the dip. Drizzling extra on top before serving adds a lovely touch.
- Lemon juice - The brightness of the freshly squeezed lemon juice cuts through the creaminess of the peas and olive oil, and provides a refreshing tang.
- Bay leaf - It adds an herbal note that enhances the Greek feel of the dish.
How to Make Greek Fava Recipe - Yellow Split Pea Dip?
Although making this Greek Fava Recipe is very easy, you need to follow a few simple steps to achieve the best results:
Start by soaking the yellow split peas in plenty of water overnight or for a minimum of 8 hours. Water should be at least double the amount of the split peas as they will expand.
Heat a tablespoon of olive oil in a pan over medium heat. Add the roughly chopped onion and cook until softened, about 5 minutes. Stir in the chopped carrots along with garlic, and salt, and cook for another minute, just until fragrant.
Drain the split peas and add them to the pan along with the bayleaf and 500 ml water. Make sure to cover them by about two inches.
Bring the pan to a boil, then reduce the heat to a simmer. Cook for about 50 minutes, or until the split peas are softened, skimming off any foam that rises to the surface.
Once the peas are tender, drain if there are any remaining liquid. Remove the bayleaf and discard it.
Place the mixture in a blender or food processor, add two tablespoons of lemon juice, and blend until smooth and creamy. If the mixture is too thick, add a tablespoon or two of water until you reach your desired consistency.
Transfer the blended fava to a serving bowl. Drizzle with a tablespoon of olive oil and garnish with capers and finely chopped red onions or shallots. Sprinkle on paprika or cumin to add colour and warmth.
Recipe Tips From the Chef
- Soak the yellow split peas in plenty of water overnight or for a minimum of 8 hours.
- For a smoother dip, blend the fava longer and add water as needed to thin it out. If you prefer a chunkier texture, blend it less.
- Remove the bayleaf before blending the mixture.
- Different brand of split peas might require different cooking time. Take the timing as a guide and cook your split peas longer if necessary.
- Store any leftover fava in an airtight container in the refrigerator for up to five days. The flavors will continue to meld, making it even more delicious the next day.
How to Serve Greek Fava
Fava dip is incredibly versatile and can be served in many ways. Here are a few serving suggestions:
As a Dip
The most common way to enjoy fava is as a dip, paired with warm Middle Eastern Lavash Bread or Barbari Bread - Persian Flatbread, fresh vegetables, or crispy crackers. It’s a perfect addition to a mezze spread, alongside dishes like Tirokafteri (Spicy Whipped Feta Dip), Turkish Spinach Dip - Ispanak Borani, Havuc Tarator - Turkish carrot Dip with Yogurt, Haydari (Turkish Yogurt Dip), Mediterranean Hummus Dip, and olives.
As a Side Dish
Fava can also be served as a side dish, especially with Turkish Grilled Lamb Kofta - Izgara Kofte or BBQ Grilled Shrimp Skewers. Its creamy texture contrasts nicely with charred, smoky flavors.
As a Spread
Spread fava on a slice of crusty Dutch Oven Sourdough Bread and top it with a drizzle of olive oil and a sprinkle of sea salt for a simple but delicious snack.
Variations of Greek Fava
While the classic recipe is simple and delicious, there are a few ways you can customize your fava to suit your tastes:
Spicy Fava
If you like a bit of heat, add a pinch of red pepper flakes, Aleppo pepper, or cayenne pepper to the split peas as they cook.
Herbed Fava
Add chopped fresh herbs like parsley, dill, or mint into the final dish for a fresh, green twist on the classic recipe.
Fava with Roasted Vegetables
For a heartier version, serve the fava topped with roasted vegetables such as eggplant, bell peppers, or zucchini. The combination of flavors adds depth to the dish.
Recipe FAQs
Fava can be stored in an airtight container in the refrigerator for up to five days.
Yes, you can freeze fava for up to three months. Allow it to thaw in the fridge overnight and reheat gently, stirring in extra water or oil to reach the desired consistency.
Related Recipes
For more delicious Greek food recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below, tag @cookingorgeous on Instagram, and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Greek Fava - Yellow Split Pea Dip Recipe as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
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Greek Fava Recipe - Split Pea Dip
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (roughly chopped)
- 1 medium carrot (roughly chopped)
- 1 clove garlic (roughly chopped)
- 200 g split peas
- 500 ml water
- 1 bay leaf
- 2 tablespoon lemon juice
- 1 teaspoon salt
To Garnish
- 1 tablespoon olive oil
- ½ tablespoon capers
- 1 tablespoon shallots or red onions (finely diced)
- ¼ teaspoon paprika or cumin powder
Instructions
- Start by soaking the yellow split peas in plenty of water overnight or for a minimum of 8 hours. Water should be at least double the amount of the split peas as they will expand.
- Heat a tablespoon of olive oil in a pan over medium heat.
- Add the roughly chopped onion and cook until softened, about 5 minutes. Add the chopped carrots along with garlic, salt, and bayleaf, and cook for another minute, just until fragrant.
- Drain the split peas and add them to the pan along with 500 ml water, making sure to cover them by about two inches.
- Bring the pan to a boil, then reduce the heat to a simmer. Cook for about 50 minutes, or until the split peas are softened, skimming off any foam that rises to the surface.
- Once the peas are tender, drain if there are any remaining liquid. Remove the bayleaf and discard it.
- Place the mixture in a blender or food processor, add two tablespoons of lemon juice, and blend until smooth and creamy. If the mixture is too thick, add a tablespoon or two of water until you reach your desired consistency.
- Transfer the blended fava to a serving bowl. Drizzle with a tablespoon of olive oil and garnish with capers and finely chopped red onions or shallots. Sprinkle on paprika or cumin to add colour and warmth.
Notes
- Soak the yellow split peas in plenty of water overnight or for a minimum of 8 hours.
- For a smoother dip, blend the fava longer and add water as needed to thin it out. If you prefer a chunkier texture, blend it less.
- Remove the bayleaf before blending the mixture.
- Different brand of split peas might require different cooking time. Take the timing as a guide and cook your split peas longer if necessary.
- Store any leftover fava in an airtight container in the refrigerator for up to five days. The flavors will continue to meld, making it even more delicious the next day.
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