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Fava – Greek Yellow Split Peas Dip Recipe

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4.1 from 15 reviews

This traditional Greek Fava dip is a creamy, flavorful spread made from yellow split peas cooked slowly with aromatics, then mashed to a smooth consistency and finished with olive oil, lemon juice, and tangy garnishes. It makes a perfect appetizer or light meal served warm or at room temperature, accompanied by fresh diced tomatoes, baby capers, and sliced red onions. Easy to prepare and packed with wholesome ingredients, this Fava dip embodies rustic Mediterranean flavors.

  • Total Time: 1 hour
  • Yield: 2 servings

Ingredients

Main Ingredients

  • 200 grams (1 cup) fava beans (yellow split peas)
  • 600 ml water or vegetable stock
  • 1 small onion, skinned
  • 1 medium-sized carrot, peeled
  • 1 bay leaf
  • ⅔ teaspoon coarse sea salt

Finishing and Garnish

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • Baby capers, as desired
  • Finely sliced red onion, as desired
  • Diced tomatoes, pulp removed, as desired
  • Lemon halves, for squeezing on top

Instructions

  1. Combine Ingredients: Add the fava beans, water or vegetable stock, skinned onion, peeled carrot, coarse sea salt, and bay leaf into a small cooking pot to start the cooking process.
  2. Simmer: Cover the pot and simmer over low heat without stirring until the fava beans absorb almost all of the liquid, about 40 to 50 minutes. Once cooked, remove the carrot, onion, and bay leaf from the pot.
  3. Mash the Fava: Mash the legumes either using a spoon for a rustic texture or an immersion blender to achieve a smooth consistency, based on your preference.
  4. Add Flavor: Stir in the extra virgin olive oil and lemon juice to enrich the flavor and texture. If the mixture is too thick, add a small splash of water to loosen it.
  5. Garnish: Top the dip with finely sliced red onions, baby capers, and diced tomatoes for added freshness and contrast.
  6. Serve: Serve the fava dip warm or at room temperature drizzled with extra virgin olive oil and a squeeze of fresh lemon juice for bright acidity.
  7. Storage and Reheat: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. To reheat, warm gently on the stovetop with a splash of water to restore creaminess.

Notes

  • Use yellow split peas specifically (sometimes labeled as fava beans in Greece) for an authentic texture.
  • Vegetable stock can enhance flavor but water works fine for a cleaner taste.
  • Do not stir during cooking to encourage the peas to break down naturally and avoid becoming gluey.
  • Adjust salt and lemon juice to taste after cooking, as flavors intensify during simmering.
  • This dip pairs wonderfully with crusty bread, pita, or fresh vegetables as a dip.
  • For a smoother consistency, an immersion blender is preferred, but a fork or potato masher works for a chunkier texture.
  • Can be made vegan and gluten-free, naturally fitting many dietary preferences.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Gluten Free

Find it online: https://iamstarved.com/fava-greek-yellow-split-peas-dip-recipe/