Recipe for fava – greek split pea dip
Greek cuisine is known for its simplicity and reverence for raw ingredients. On Crete, food is deeply rooted in local produce such as olive oil, herbs, legumes, vegetables, and fish. The traditional Cretan diet is often highlighted as one of the healthiest in the world, and fava is a great example of how legume-based dishes can be both nutritious and flavorful.
Mezze is a central element of the social meal. It’s not just about eating, but about sharing time, conversation, and experiences. Fava is often served alongside other small dishes like tzatziki, dolmades, grilled octopus, and fresh salads. The creamy texture and mildly tangy, rich umami taste of fava provides the perfect contrast to salty, grilled, or crispy elements on the table.
Nutritionally, fava is rich in plant-based protein and fiber, low in fat, and gluten-free. It can form the basis of a vegetarian or vegan diet and support gut health and prolonged satiety.
Fava – Greek Split Pea Dip
Ingredients
- 250 g yellow split peas
- 100 g onion approx. 1 medium onion
- 100 g carrot approx. 1 medium
- 1 bay leaf
- 40 g extra virgin olive oil
- 20 g lemon juice juice of 1/2 lemon
- 500 g hot vegetable broth more if needed
- Salt and freshly ground black pepper
- For topping
- 20 g extra virgin olive oil
- 10 g lemon juice
- 50 g red onion finely chopped
Instructions
- Rinse the split peas thoroughly in cold water.
- Peel the onion and cut into quarters.
- Peel the carrot and slice it.
- Add split peas, onion, carrot, bay leaf, and vegetable broth to a pot.
- Bring to a boil and remove any foam that forms on the surface.
- Reduce the heat and simmer for about 40–45 minutes, until peas and vegetables are tender and nearly creamy.
- Remove the bay leaf and blend the mixture with an immersion blender until smooth. Add more broth or water if needed to adjust consistency.
- Stir in olive oil, lemon juice, salt, and pepper.
- Serving
- Top the fava with a drizzle of olive oil, a sprinkle of chopped red onion, and a few drops of lemon juice. Serve with fresh bread. Fava can be served warm, at room temperature, or cold, and is well-suited as a dip, appetizer, or part of a mezze spread.