YIAYIA MARIA’S FAVA | Yellow Split Pea Dip

Greek Fava Dip: A Silky, Flavourful Taste of the Santorini

Greek cuisine is known for its fresh ingredients, vibrant flavours, and a balance between simple yet rich tastes. Among the many traditional dips that grace the Greek table, fava (pronounced: fah-vah) holds a special place. Greek fava dip is made from yellow split peas and is one of the most beloved and authentic spreads of the Greece. Smooth, velvety, and subtly earthy, fava is typically enjoyed as a starter or meze alongside freshly baked pita bread, crunchy vegetables, or even as an accompaniment to a variety of grilled meats and seafood.

Yiayia Maria's Fava

What is Greek Fava Dip?

Despite its name, fava is not made from the broad beans often associated with the word "fava" in other parts of the world. In Greece, fava refers to a dip made from yellow split peas—a humble yet flavourful legume that has been a staple of Mediterranean diets for centuries.

The yellow split peas are cooked until soft, then puréed into a silky smooth dip. The key to a great fava dip lies in the balance of flavours: the earthy sweetness of the peas, the richness of extra virgin olive oil, and onions, often topped with a sprinkle of fresh herbs like oregano and parsley. But don't forget my Yiayia Maria's secret ingredient, too, which is carrot! It’s a perfect example of Greek cuisine's ability to turn simple ingredients into something extraordinary.

Fava dip is traditionally served as a meze or appetizer, enjoyed with family and friends during gatherings or as part of a larger meal. Whether served alongside a glass of chilled ouzo or paired with some crusty bread, fava is a dish that celebrates the beauty of Greek cooking—simplicity, freshness, and incredible flavour.

The History of Fava in Greece

Fava has deep roots in Greek culinary history, particularly on the island of Santorini, where yellow split peas (often known as Santorini fava) are grown and celebrated. The volcanic soil of Santorini gives the peas a distinct, slightly sweet flavor, making them prized in Greek kitchens. On Santorini, the plant is watered by humidity that rises from the sea and up the cliff faces during the hot summer nights. Santorini Fava is a Protected Designation of Origin or PDO (just like Greek Feta cheese) as it has been grown exclusively on the island for over 3000 years.

The humble nature of fava speaks to the practicality of Greek cooking: it’s inexpensive, nutritious, and can be made in large batches to feed a crowd. Over the years, this dish has become a symbol of the island’s culinary traditions, though it’s enjoyed throughout Greece in various forms. Whether it’s served warm or cold, fava dip is always a hit for its creamy texture.

Yiayia’s secret ingredient is carrot. Yep, all other recipes you may read won’t have carrots in the recipe, and this is an ingredient I’ve only ever seen my Yiayia do. It adds a touch of sweetness and extra flavour. Try it! You’ll always use carrots from now on.

YIAYIA MARIA’S FAVA | Yellow Split Pea Dip

Mary Politis
Fava is a delicious and nutritious dip made from yellow split peas. It is a fantastic, substantial, vegan dip that creates its own creaminess and flavour. It is packed with nutrition and protein using very few ingredients. 250g washed and sorted yellow split peas.
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 people as meze

Ingredients
  

  • 250 g Yellow split peas sorted of small stones and washed
  • 1/2 onion grated
  • 1 carrot grated
  • 750 ml water extra 250ml if necessary
  • 1 tsp vegetable stock paste or powder optional
  • Salt and pepper to taste
  • 5 Tbsp Extra virgin olive oil
  • Capers or olives to garnish
  • 1/4 Spanish onion sliced - to garnish

Instructions
 

  • Sauté onion and carrot with olive oil in a pot over medium-high heat for approximately two minutes. Add the yellow split peas and water, then stock paste.
  • Allow to boil and stir occasionally until the fava thickens and breaks down.
  • Eventually, as the mixture thickens, reduce the heat and add seasoning. Constantly whisk the fava to help break down the split peas and prevent them from sticking to the pot. The mixture can get quite thick as it boils.
  • Once the fava has reached a custard-like consistency, it’s ready. You can blend the fava until smooth or keep it partially chunky.

Notes

Start by adding 750 ml of water, and if the yellow split peas need additional cooking time, add the extra water.
Keyword Dip, Fava, vegan, Yellow split peas
Posted in Meze, Vegan/Lenten.