Greek Fava Recipe
This easy and authentic Greek fava recipe is an iconic dish from the island of Santorini. It's an incredibly flavorful dip that combines Santorini fava (yellow split peas) with onions, bay leaves, and olive oil for a rich and velvety puree. Satisfying and delicious, have it with bread, olives, or as a side to any meal.
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Servings: 4 servings
Calories: 378kcal
Equipment
- Large mesh strainer or sieve
Ingredients
- 1 + ½ cups PDO Santorini Fava or dried yellow split peas, soaked overnight, rinsed, and drained
- 1 medium onion roughly chopped
- ½ tsp salt
- ⅓ cup Greek olive oil
- 2-3 bay leaves
- 3 cups water
Toppings
- 1 red onion chopped or sliced
- ½ cup Capers
- Parsley
- Lemon zest and slices
Instructions
- Bring the soaked split peas and 3 cups of water to a boil in a pot over medium heat.
- Reduce the heat to medium-low and simmer for about 30 minutes. Remove any foam that forms using a wooden spoon or a fine sieve.
- Add the chopped onion and bay leaves, continuing to simmer together until most of the water is absorbed. Ensure the bottom does not burn during this process. If the split peas absorb the water before becoming fork-tender, gradually add a little water and continue simmering.
- Once cooked, remove the bay leaves from the pot.
- Whisk the split peas until they are broken down and mushy using an immersion blender or food processor.
- At this stage, add the olive oil and continue stirring. You'll notice that the olive oil lightens the color of the Fava and gives it a smooth consistency.
- Add salt to taste and continue stirring.
- At this point, your Greek fava is ready to be served. For a smoother consistency, you can continue stirring with a whisk or immersion blender until you achieve a creamy texture.
- Garnish your Greek fava with chopped red onions, capers, and a few sprigs of parsley.
- Drizzle the fava dip with Greek extra virgin olive oil and a squeeze of fresh lemon juice.
- Enjoy warm or at room temperature with bread or fresh vegetables as part of an appetizer or mezze platter.
Notes
- While PDO Santorini Fava beans add to the authenticity of the recipe, they aren't necessary. Regular yellow split peas can be used as a substitute, though the flavor may be slightly altered.
- You can be flexible with the amount of water needed for this Greek fava bean recipe. Feel free to add more water for a more running consistency or reduce the amount of water for a denser fava dip.
Nutrition
Calories: 378kcal | Carbohydrates: 39g | Protein: 16g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 906mg | Potassium: 687mg | Fiber: 16g | Sugar: 6g | Vitamin A: 64IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 4mg
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