This Greek fava (yellow split pea dip) is bright, lemony, and delightfully light — perfect for pita, veggies, or any dippers you prefer.
On our first trip to Greece, we fell in love with the country’s mezze, especially the variety of dips served at nearly every meal. From creamy tzatziki and smoky eggplant spreads to garlicky skordalia and classic hummus, each dip felt simple yet full of character. One standout was a Santorini specialty called fava.
Despite the name, Greek fava is not made from fava (broad) beans. In Greek, fáva (φάβα) refers to yellow split peas, the staple ingredient of this velvety spread. The traditional preparation is straightforward: simmer yellow split peas with onion, garlic and a few seasonings, then blend the cooked peas with good olive oil and fresh lemon juice. The result is a light, lemony dip that pairs beautifully with warm pita, crusty bread, or raw vegetables. It’s naturally vegan and gluten-free, and very easy to make.
Greek Fava Dip Ingredients:
Recipes for fava vary from very simple to more embellished versions with herbs and additional seasonings. After testing several approaches, this version balances traditional flavors and straightforward technique. The main components are:
- Olive oil: Used to sauté aromatics, enrich the puréed dip, and optionally to finish the bowl.
- Red onion: Adds a touch of sweetness; yellow onion can be substituted if needed.
- Garlic: Adjust to taste.
- Yellow split peas: The classic ingredient, simmered until soft. You can cook them in water or use vegetable stock for extra depth.
- Seasonings: A simple blend of bay leaf, ground cumin and salt works well. Smoked paprika makes a nice finishing touch. Oregano, thyme or rosemary are acceptable alternatives.
- Lemon juice: Brightens the dip — the recipe calls for two tablespoons, but add more if you like a pronounced lemon flavor.
- Toppings: Try a drizzle of olive oil, smoked paprika, sliced red onion, Kalamata olives or capers.
How to Make Fava Dip
Here’s a concise overview of the method (full recipe below):
- Sauté aromatics: Gently cook diced onion and garlic in olive oil until soft and fragrant.
- Simmer: Add rinsed yellow split peas, water, bay leaf and seasonings. Cook until the peas are completely tender.
- Purée: Remove the bay leaf, then purée the mixture until smooth using an immersion blender, food processor, or blender (work in batches if needed).
- Finish: Stir in lemon juice and additional olive oil, then taste and adjust salt or lemon as needed. The dip will firm up as it cools.
- Serve: Transfer to a serving bowl, drizzle with oil, sprinkle smoked paprika or oregano, add olives or onions if desired, and enjoy.
Possible Variations
Adjust this recipe to suit your taste or to reflect regional preferences:
- Richer texture: Increase the olive oil for a silkier, more luxurious dip — many traditional versions are oil-forward.
- Herb-forward: Swap cumin for dried oregano and finish with fresh parsley for a different, herbier profile.
- Texture options: Purée thoroughly for a silky spread, or mash lightly with a fork for a chunkier, rustic dip.
Recipe
Greek Fava Dip
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 olive oil, sliced red onion, Kalamata olives, capers
Instructions
- Sauté the onion and garlic. Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Add the diced red onion and sauté for about 5 minutes, stirring occasionally. Add the garlic and cook 1–2 minutes more, until fragrant.
- Simmer. Add the water, yellow split peas, bay leaf, salt and cumin. Bring to a simmer, then reduce heat to medium-low and cook for 20–25 minutes, until the peas are completely soft.
- Purée. Remove and discard the bay leaf. Purée the mixture until smooth using an immersion blender, or carefully transfer in batches to a blender or food processor.
- Season. Remove from heat and stir in the lemon juice and the remaining 2 tablespoons of olive oil. Taste and adjust with more salt or lemon if needed. The dip will thicken as it cools.
- Serve. Spoon into a serving bowl, drizzle with olive oil, sprinkle smoked paprika or oregano, add optional toppings, and serve. Store leftovers in a sealed container in the refrigerator for 3–4 days.
Notes
Yellow split peas: Standard yellow split peas work well. If you want a regional touch, seek out Santorini fava from specialty sources.
Seasoning alternatives: Swap cumin for dried oregano and finish with chopped parsley for a different flavor profile.
Blending options: Use an immersion blender for convenience, or work in batches with a regular blender or food processor. For a rustic texture, mash with a fork.
Additional Info
Did you make this?
Share how it turned out in the comments below.
More Dips to Try
If you enjoy fava, you might also like other Mediterranean spreads such as hummus, baba ganoush, guacamole, or a vibrant salsa. These make great companions for gatherings or simple weeknight meals.