Traditional Greek Fava is one of the best things I tasted in Greece. This Greek Fava recipe only takes is a handful of ingredients and half an hour. Serve with plenty of bread and fresh veggies!
Alright, I know what you’re thinking. Didn’t I *just* post a fava bean dip recipe? Um, yes. That’s awkward.
But, okay, here’s the thing: Greek Fava (the recipe in *this* post) is different from fava bean dip. In fact, it’s not even made from fava beans. It’s made from yellow split peas!
I truly have no idea why this needs to be so confusing, but if I had to guess I’d say it has something to do with language. I’m notoriously bad with foreign languages, so don’t ask me to explain this one to you.
If you know why Greek fava is not made from fava beans (or why fava beans are named after a yellow split pea dip… kinda a chicken-and-the-egg problem here), leave it in the comments!
Okay, so on to actually talking about the Greek fava recipe.
How to Make Fava
Here is how to make Greek fava. It is so easy and it is dairy free and gluten free!
Assemble the ingredients and chop the red onions and scallions.
Place the split peas in a large saucepan with 5 cups of warm water. Set the burner to high heat and allow the mixture to come to a boil. Skim any foam that forms on the surface of the liquid.
Next, add the red onion, scallion, and garlic.
Return the liquid to a boil, then turn the heat down to low and cover the pot. Simmer, stirring occasionally, until the peas are very tender, about 15 to 20 minutes. Once the peas are tender, turn off the heat and add the olive oil and salt.
Use an immersion blender to puree the mixture (or process in batches in a tabletop blender). Taste and add more salt as needed.
This Greek fava dip will thicken as it cools. Serve topped with a generous drizzle of olive oil and a sprinkle of paprika.
Provide crusty bread (preferably with homemade honey and herb bread!) and/or sliced vegetables for dipping.
How easy was that?
With so few ingredients, quality makes all the difference.
The island of Santorini is known for growing some of the best yellow split peas. In fact, you might have heard of Santorini fava, which is fava made from the yellow split peas from Santorini island. These peas are known for being extra tasty with a velvety texture and sweeter than others. “Santorini Fava”, is a “Protected Designation of Origin” (PDO) product that comes from the plant “Lathyrus Clymenum L.” which has been grown exclusively in Santorini for more than 3,500 years.
So, it is your choice. You can use any yellow split peas for this recipe, or you can splurge and get Santorini Fava Beans (PDO) from Greece and make Authentic Santorini Fava. If you are going to get the Greek Fava Beans, then you will want to order 2 bags to have enough for this recipe.
I had this for the first time when I was visiting Athens; I saw it on a menu, and when I ordered it the restaurant’s proprietor told me how unusual it was for a tourist to order fava. Not sure if that is actually true, or if he was just talking nonsense, but either way this definitely needs to be something that everyone eats on a regular basis! It is a great Mediterranean Diet recipe.
I like to make this as an appetizer, or part of a larger spread of Greek recipes. Set out a few dishes, open some wine, and have a little party!
Don’t forget to check our all-time reader’s favorite: greek tzatziki sauce.
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Greek Fava Recipe
Ingredients
- 2 cups ~500g dry yellow split peas, rinsed
- 3/4 cup roughly chopped red onion
- 3 scallions - chopped
- 4-6 cloves garlic - peeled and chopped
- 1/3 cup extra virgin olive oil - plus more for serving
- 2 teaspoons salt
- Paprika for garnish - optional
Instructions
- Place the split peas in a large saucepan with 5 cups of warm water. Set the burner to high heat and allow the mixture to come to a boil. Skim any foam that forms on the surface of the liquid, then add the red onion, scallion, and garlic. Return the liquid to a boil, then turn the heat down to low and cover the pot. Simmer, stirring occasionally, until the peas are very tender, about 15 to 20 minutes.
- Once the peas are tender, turn off the heat and add the olive oil and salt. Use an immersion blender to puree the mixture (or process in batches in a tabletop blender). Taste and add more salt as needed.
- The fava will thicken as it cools. Serve topped with a generous drizzle of olive oil and a sprinkle of paprika; provide crusty bread and/or sliced vegetables for dipping.
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I am native Greek. The recipe is more or less right. For almost six decades I’ve been enjoying fava. It’s the first time, however, that I read about lava being a dip. Eaten plain, fave has its own subtle flavor. Less is more.