Greek Fava Recipe (Traditional Yellow Split Pea Dip)

This Greek fava recipe is a traditional yellow split pea dip that is creamy, zesty, and bursting with Mediterranean authenticity. Made with simple ingredients, this dip is not only easy to make but also packed with healthy, bold flavours! Add it to your mezze spread, or simply pair it with some warm pita bread for a quick snack!

If you're a fan of creamy dips with a rich, earthy base, this fava dip is definitely for you! But if you're looking for other Greek dips and sauces, check out my other recipes!

Jump to:

• Why you will love this recipe
• Ingredients
• Santorini Fava
• Preparation
• Step-by-step Instructions
• Top Tips
• Serving suggestions
• Variations
• Storage
• FAQ
• 📖 Recipe

Why you will love this recipe

• Creamy and Satisfying: This Greek fava dip has a smooth, velvety texture that’s incredibly satisfying and perfect for pairing with warm pita bread or crusty bread.
• Bright and Zesty: The addition of fresh lemon juice and olive oil brings a refreshing burst of flavour that keeps you coming back for more!
• Packed with Nutrients: Made from protein-rich yellow split peas, this dip is a healthy option that fits perfectly into a Mediterranean diet.

Ingredients

Let’s take a look at the handful of ingredients we need to make this easy Greek fava recipe! As always, see the recipe card at the bottom of the page for precise quantities.

• Yellow Split Peas: The star of the dish! These cook down into a creamy, velvety base that makes the dip so satisfying. It’s funny that this dip isn’t made with fava beans (broad beans). But if you can find Santorini fava beans, you can use them instead!
• Olive Oil: Use a drizzle of olive oil to sauté the onions and garlic, then add a little extra when you stir in the yellow split peas. The traditional Greek way to finish is to always drizzle some extra virgin olive oil on top before serving!
• Red Onion: Adds a hint of sweetness and balances the savoury flavours. You can use a brown or yellow onion if that’s what you have, but I love using red onions.
• Garlic Cloves: Adds bold, aromatic flavour to the dip and is key for that classic taste. Just slice them up roughly, no need to mince them.
• Dried Thyme and Oregano: I like to use a small amount of both to enhance the dish without overpowering the flavours. If you prefer, you can use fresh thyme and oregano. Simply add them in earlier while you’re sautéing the onion and garlic.
• Lemon Juice: Fresh lemon juice adds brightness and a zesty tang that balances the creaminess. We don’t use the lemon zest for this one, but the juice alone does all the heavy lifting to lift the flavours.
• Salt and Black Pepper: I add these in after the split peas have cooked, along with the lemon juice. Then you can give it a taste and add a pinch of salt, a little more pepper, or extra lemon juice if needed.
• Water: Used to simmer the split peas until they’re perfectly tender and ready to blend. The amount of water might vary, but it’s easy to add a little more if needed during cooking.

Santorini Fava

Although this recipe is made from yellow split peas, on the island of Santorini, this staple dish is made using Santorini fava beans. These are different legumes, grown in the volcanic soil of the island, have a PDO (Protected Designation of Origin) status, meaning they can only be called Santorini fava if grown there. They are sweeter in flavour and create a more velvety finish.

Preparation

This authentic Greek creamy dip is very easy to make, but let’s get everything ready so the process goes as smoothly as possible.

• Rinse the Yellow Split Peas: Rinse them well under cold water to remove any dust, dirt or impurities. This step helps the peas cook evenly and keeps the dip smooth. Then drain them, and if you see any that look off or discoloured, remove them.
• Slice the Vegetables: Thinly slice the red onion and roughly chop the garlic cloves. No need to mince the garlic since we’ll be blending it later.

Tools

• A small/medium saucepan: Perfect for cooking the split peas. Unless you’re making a double batch, don’t use a large saucepan. I find keeping it tighter makes it easier to blend later.
• A wooden spoon: For stirring the pot while sautéing.
• A slotted spoon: To scoop up any white foam that forms when the water is boiling.
• An immersion blender or food processor: To blend the dip into a creamy texture. I prefer using a metal immersion blender because I try to avoid having hot foods touch plastic when possible.
• A serving dish: To plate the dip once it’s ready, making it look as good as it tastes.

Step-by-step Instructions

Follow these simple steps for the easiest way to make this beautiful fava bean dip! Use the corresponding images to guide you, and if you need more assistance, leave a comment below and I’ll help you out!

Sauté the Onions and Garlic

1. Start by drizzling olive oil into your saucepan and heating it over medium heat.
2. Once it's warm, add the sliced red onion and cook for 2–3 minutes until softened.
3. Then, add the chopped garlic and sauté for another minute, stirring regularly.

Combine Split Peas and Herbs

1. Add the rinsed and drained split peas to the pot.
2. Sprinkle in the thyme and oregano, then pour in the remaining olive oil.
3. Stir everything well so the peas are evenly coated in the onion and garlic mixture.

Simmer the Split Peas

1. Pour in the water, give it a good stir, and bring the mixture to a boil over medium heat.
2. Reduce the heat to low and let it simmer for 30–40 minutes, stirring occasionally and if needed, remove any foam that forms on the surface with a slotted spoon or small sieve.
3. Cook until the split peas are soft and most of the water is absorbed, adding a little more water if needed during cooking.

Blend the Dip

1. Take the pot off the heat and add the salt and black pepper inside.
2. Next, squeeze in your lemon juice.
3. Blend the mixture using an immersion blender (or transfer it to a food processor) until smooth and creamy, and have a nice yellow split pea puree.

Note: Taste the dip and adjust the seasoning by adding more salt, pepper, or lemon juice if needed.

Serve and Garnish

1. Transfer the fava dip to a serving dish for a beautiful presentation.
2. Using a spoon, create a swirl or wave pattern by gently moving it in a circular motion from the edges toward the centre.
3. Drizzle extra olive oil over the top for a traditional finish.
4. Garnish with any of your favourites, such as a small portion of diced red onions, capers, parsley, dill, or even some thinly sliced spring onions, if you prefer.

Note: Serve the dip at room temperature for the best flavour and texture. The dip will thicken as it cools, so don’t worry if it seems a bit runny when hot. It will firm up into a nice, creamy consistency after resting.

Top Tips

• Rinse Well: Be sure to rinse the yellow split peas thoroughly under cold water to remove any dust or dirt, and discard any that look odd or discoloured. 
• Keep an Eye While Simmering: If the peas soak up most of the water but aren’t soft enough yet, add enough water to keep them cooking until perfectly tender. The cooking time can vary, so check them as they cook.
• Adjust the Consistency: If the dip feels too thick while blending, simply add a little water to achieve the ideal creamy texture.
• Garnish Like a Pro: Don’t skip the garnish! For me, the best way to finish this dip is with a drizzle of extra virgin olive oil on top and a small handful of finely diced red onion in the centre. Scattering a few capers around the dish also is a great addition.

Serving suggestions

• An Assortment of Dips: Pair this dip with other Greek favourites like skordalia, tzatziki, tirokafteri, and melitzanosalata. With so much variety, you can’t go wrong, and it’s a crowd-pleaser that will keep everyone satisfied at a party or gathering.
• As a Side Dish: Serve it alongside other small dishes the traditional way, such as Kalamata olives, feta cheese, and grilled halloumi. A few small portions together create a beautiful mezze spread that’s perfect for sharing!
• On a Cheese Platter: Add this dip to a cheese platter for a Mediterranean twist. Pair it with crispy Greek cheese triangles or a slice of spanakopita for the perfect balance of flavours and textures.
• With Your Favourite Bread: Pair it with some Greek pita bread or my pita pockets—both are easy recipes and classic options. Or, use it as a delicious spread on my simple recipe for homemade bread for a quick and satisfying snack. These recipes are perfect for home cooks looking to bring the flavours of Greek restaurants to their table.

Variations

• Red Pepper Flakes: Add a pinch of red pepper flakes for a spicy kick. Sprinkle it into the dip or use it as a garnish for an extra burst of heat.
• Diced Carrots: Some people like to include diced carrots when sautéing the onions and garlic. It adds a subtle sweetness and extra texture to the dip.
• Caramelized Onions: You can take the onions a step further and caramelise them for a richer, sweeter flavour. Adding a pinch of sugar can help enhance the caramelisation process.
• Bay Leaves: Simmering a bay leaf with the split peas can bring a deeper, earthy flavour to the dish. Just don’t forget to remove it before blending!

Storage

Store any leftovers in the fridge for 3–4 days. Be sure to keep the dip in an airtight container to maintain its freshness. When you’re ready to serve, simply give it a good mix and add a drizzle of olive oil on top, so that your fava looks fresh and vibrant again!

FAQ

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