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Greek Fava (Yellow Split Pea Dip)

Greek Fava Dip

  • Author: Ali
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4 to 6 servings 1x

Description

This Greek Fava (Yellow Split Pea Dip) recipe is full of zesty lemony flavors and is perfect for dipping or spreading.


Scale

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 small red onion, peeled and diced
  • 3 cloves garlic, minced
  • 2 1/4 cups water
  • 1 cup yellow split peas, rinsed and drained
  • 1 bay leaf
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground cumin*
  • 2 tablespoons lemon juice
  • topping ideas: smoked paprika, extra drizzle of olive oil, sliced (or minced) red onion, Kalamata olives, and/or capers

Instructions

  1. Sauté the onion and garlic. Heat 1 tablespoon olive oil in a large saucepan over medium-high heat.  Add the red onion and sauté for 5 minutes, stirring occasionally.  Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant.
  2. Simmer. Add the water, yellow split peas, bay leaf, salt, cumin and stir to combine.  Continue cooking until the mixture reaches a simmer.  Then reduce the heat to medium-low and simmer for 20-25 minutes, until the yellow split peas have completely softened.
  3. Purée. Discard the bay leaf.  Then, using an immersion blender (or see alternatives below), purée the mixture until smooth.
  4. Season. Remove saucepan from heat.  Stir in the lemon juice and remaining 2 tablespoons olive oil until combined.  Then taste the dip, and season with extra salt and/or lemon juice if needed.  The fava will thicken considerably as it cools.
  5. Serve. Garnish with a pinch of smoked paprika and any other preferred toppings, then serve and enjoy!  Leftovers can be refrigerated in a sealed container for up to 3-4 days.

Notes

Yellow split peas: I included a less expensive link above for yellow split peas.  But if you would like to purchase authentic fava (yellow split peas) from Santorini’s PDO, here is a link to some that are actually from Greece.

Alternate seasoning: Instead of using a cumin/smoked paprika blend, you could alternately season this dip with dried oregano (in place of cumin) and a sprinkle of fresh parsley as a garnish.

Blending options: You can either use an immersion blender, as mentioned above.  Or alternately, you can carefully transfer the fava in two batches to a traditional blender (be sure to vent the cap on the blender lid, so that hot air can escape), do the same in a food processor, or you can just roughly puree the mixture by hand with a fork.