Greek fava yellow split peas dip
Fava is a traditional Greek dip seen often as part of a mezze variety at taverns. It is made using yellow split peas, although its name may suggest that broad beans are used instead. Yellow split peas are packed with Vitamin B, fibre and are an excellent source of plant based protein. Santorini is very famous for its cultivation due to the unique soil composition on the island.
The ingredients needed
The fava dip flavour combinations remind me a lot of a traditional Cypriot soup called louvana, which uses yellow split peas as its main ingredient as well. Grated carrot is one ingredient I never used to add in fava but after seeing a fellow Instagram foodie “Mary’s Kouzina” using it, it has become my standard addition too. It adds to the extra sweetness of the dip and extra nutrients are always good!
The one component I kept retesting when I wanted to write down the recipe for this fava dip was the ratio of water to yellow split peas. After a number of trials, to produce a velvety smooth finish I follow a 1:5 ratio – 250g of yellow split peas (which ends up being just over 1 cup) and 1.25L (5 cups) of water. Once the fava dip cools down it thickens a lot, so don’t panic when you see it a bit runny as you pour it in the bowl.
The assembly process
To make the Greek fava dip it is not necessary to soak the yellow split peas beforehand, but if you have time to do so you it may assist in digestion later on. It is important to fry the onion first to soften, which will help sweeten it also. To achieve a smooth result you need to leave the yellow split peas to boil long enough so that they can become tender. Finally you may use a hand blender to form the puree or a potato masher to form a textured finish.
For more dip creations, traditional and non, check out this link!
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- 1 small red or brown onion, diced
- ¼ cup extra virgin olive oil, extra for drizzling
- ¼ tsp dried thyme
- 1 cup 250g yellow split peas, washed and strained
- ½ tsp salt
- 5 cups warm water
- 1 medium carrot, grated
- 4 tbs lemon juice
- Capers and sliced red onion for garnish
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Sauté the onions with the extra virgin olive oil until they soften and then add the thyme stirring it through for 1min.
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Add the split peas, salt and water. Bring it all to a boil and let it simmer for 50-60min in total. You’ll notice a bit of foam will form on the top layer, just remove it with a slotted spoon or strainer.
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After 30min of cooking add the grated carrots and lemon juice and continue cooking for a further 20-30min or until the peas are very tender. Take the pot off the heat and use a hand blender to puree it. If you prefer a more textured consistency then you can just press it with a potato masher.
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Place the fava in a bowl and allow it to cool down before serving. You will notice that as it cools down it will have a thicker consistency. Add some thinly sliced red onion, capers and a drizzle of extra virgin olive oil on top. Another suggestion is to cut up tomatoes, parsley/coriander, cucumber and olives to place on top of the fava and eat it like a salad. It is very nutritious and filling.
I lived in Santorini for a few years and I worked at a restaurant.
The authentic fava recipe doesn’t include a blender, but a 3 hours boiling of fava beans (not yellow split peas, but yellow split broad beans – not the same thing, believe me ), and much less ingredients (the beans, water, onions and olive oil). It’s served like a purée with fresh cut green onions and a little bit of olive oil on top of it.
The blender thing isn’t authentic but easier and the results are a bit different.
I didn’t remember how much water and this is the reason I got here (on this page).
Thank you 🙏🏻
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