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.
