A delicious and nutritious dip made from yellow split peas. This recipe is so dear to me from my Yiayia Maria, who prepares the largest amounts of fava to distribute amongst our family.
Fava is a fantastic, substantial, vegan dip that creates its own creaminess and flavour, packed with nutrition and protein using very few ingredients. Yellow split peas are a pulse, and the name of this dish should not be mistaken for fava beans or broad beans; the recipe is made only from yellow split peas.
Interesting fact: Fava is a specialty in Santorini and a very popular mezze in Crete. In fact, the best yellow split peas are grown in the mineral-rich volcanic soil of 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.
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 PolitisIngredients
- 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.