This traditional Greek Fava recipe transforms humble yellow split peas into a velvety, protein-rich puree that’s both nutritious and deeply satisfying.
In just 55 minutes, you’ll create an authentic Mediterranean dip that packs 12.3g of protein and 13.4g of fiber per serving.
Perfect as a healthy appetizer or mezze spread, this wholesome dish proves that simple ingredients can yield extraordinary results.
Whether you’re hosting a gathering or seeking a nutritious snack, this classic Greek favorite delivers rich flavors while keeping calories in check at 248 per portion.
Ingredients for Greek Fava
- Yellow Split Peas: 500g, thoroughly rinsed for best results
- Red Onions: 3 medium-sized, roughly chopped for optimal flavor
- Garlic: 2 cloves, finely chopped for aromatic depth
- Warm Water: 1 liter (3 1/3 cups), helps achieve perfect consistency
- Lemon Juice: From 2 fresh lemons, adds brightness
- Olive Oil: 1/3 cup, plus extra for drizzling
- Fresh Thyme: A few sprigs for Mediterranean flavor
- Salt and Pepper: To taste, freshly ground recommended
Step-by-Step Instructions
- Preparation: Give the split peas a thorough rinse under cool water until water runs clear
- Sautéing Base: Heat olive oil in a large pot, sauté onions, garlic, and thyme until onions become caramelized and fragrant
- Cooking Process: Add peas, warm water, olive oil, salt, and pepper. Simmer covered for 40-50 minutes, removing any foam that forms
- Finishing Touch: Add fresh lemon juice and transfer to food processor, blend until smooth and creamy
- Serving: Top with a generous drizzle of olive oil, diced onions, and optional capers or parsley for garnish
Cooking Tips for Perfect Fava
The secret to silky-smooth fava lies in the timing and technique. Keep an eye on those split peas while they simmer – they should become really soft and mushy.
Don’t skip the foam-skimming step! This little detail makes your fava extra smooth. When blending, add the lemon juice bit by bit until you love the taste.
If your puree feels too thick, splash in some warm water until it reaches that dreamy, dippable texture.
Make It Your Own
While this classic Greek fava is amazing as-is, you can play around with the flavors! Try roasted garlic instead of fresh for a deeper taste.
Red onions can be swapped for white ones, and if you’re out of thyme, oregano works beautifully too. Want it extra creamy?
Add a splash more olive oil while blending. Some cooks like to add a pinch of cumin or smoked paprika for an exciting twist on the traditional recipe.
Serving Ideas
This sunny yellow split pea puree shines as part of a Greek mezze spread! Serve it warm or at room temperature with lots of crusty bread for dipping.
Besides the classic toppings mentioned in the recipe, try adding some cherry tomatoes, black olives, or a sprinkle of dried oregano.
It’s also wonderful spread on pita bread or used as a base for grain bowls. For a lovely presentation, create a little well in the center and fill it with extra virgin olive oil.
Storage and Leftovers
Your fava will stay fresh in an airtight container in the fridge for up to 4 days. It might thicken up a bit – just warm it gently and stir in some olive oil or water to bring back its creamy texture.
You can even freeze portions for up to 3 months! Just thaw overnight in the fridge when you’re ready to enjoy it again.
Authentic Greek Fava (Yellow Split Peas Puree)
Equipment
- Large pot
- Food processor
Ingredients
Main Ingredients
- 500 g yellow split peas (18 ounces)
- 3 red onions roughly chopped
- 2 cloves garlic chopped
- 1 lt warm water (3 and 1/3 cups)
- 2 lemons juiced
- 1/3 cup olive oil
- thyme
- salt and freshly pepper to taste
Instructions
- Rinse the split peas with plenty of water.
- Heat a large pot over medium-high heat; add 2-3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.
- As soon as the onions start to caramelise add the peas and blend. Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
- When done, pour in the lemon juice and transfer the mixture in food processor. Mix, until the peas become smooth and creamy, like a puree.
- Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley. Enjoy!