This Greek fava (yellow split pea dip) is light, lemony and zesty — an ideal spread for warm pita, crisp vegetables, or your favorite dippers.
On our first trip to Greece, we fell in love with the country’s mezze culture — especially the many small dips served with bread and vegetables. From creamy tzatziki to smoky eggplant spreads and spicy feta, each appetizer felt like a tiny celebration. One standout was the Santorini specialty known simply as fava.
Despite its name, Greek fava isn’t made from fava (broad) beans. In Greece, the word fáva (φάβα) refers to yellow split peas, a traditional ingredient on Santorini. The dip is made by simmering yellow split peas with onion, garlic and simple seasonings, then pureeing the cooked peas with good olive oil and fresh lemon juice. The result is a silky, bright spread that pairs beautifully with warm pita, toasted bread or raw vegetables. It’s naturally vegan and gluten-free and surprisingly easy to prepare.
Greek Fava Dip Ingredients:
Recipes for fava vary from extremely simple to more elaborately seasoned versions. After testing a few approaches, these ingredients struck the best balance of authenticity, brightness and ease:
- Olive oil: Used to sauté the aromatics, to enrich the purée, and optionally to drizzle on top.
- Red onion: Adds a touch of sweetness; yellow onion can be used as an alternative.
- Garlic: Adjust to taste.
- Yellow split peas: Traditionally simmered in water, though vegetable stock can be used for deeper flavor.
- Seasonings: Bay leaf, ground cumin and sea salt are a classic, with smoked paprika for garnish. Oregano, thyme or rosemary are also fine substitutions.
- Lemon juice: Fresh lemon brightens the dip — the recipe below uses about 2 tablespoons, but add more if you prefer it punchier.
- Toppings: Olive oil, smoked paprika or dried oregano, sliced red onion, Kalamata olives or capers all make excellent finishing touches.
How to Make Fava Dip
Here’s a concise overview of the method — full details are in the recipe card below.
- Sauté the aromatics: Cook diced red onion in olive oil until soft, then add garlic and cook until fragrant.
- Simmer the peas: Add water, yellow split peas, bay leaf, salt and cumin. Bring to a simmer, then reduce heat and cook until peas are very tender.
- Purée: Remove the bay leaf and blend the mixture until smooth using an immersion blender, countertop blender or food processor. You can also mash by hand for a chunkier texture.
- Finish and season: Stir in lemon juice and the remaining olive oil, then taste and adjust salt or lemon as needed. Remember the dip will thicken as it cools.
- Serve: Transfer to a bowl, garnish with smoked paprika and other toppings, and serve with pita or vegetables.
Recipe Variations and Tips
Fava is flexible — tweak amounts and flavors to suit your taste:
- Richer dip: Many traditional versions use more olive oil for an even creamier texture.
- Different herbs: Swap cumin for dried oregano and garnish with fresh parsley for a different but delicious profile.
- Texture options: Use an immersion blender for a very smooth spread, or mash by hand for a rustic, slightly chunky fava.
More Favorite Dips
If you enjoy fava, you might also like other Mediterranean and global dips such as classic hummus, baba ganoush, guacamole, salsa and feta-based spreads.
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 and/or capers
Instructions
- Sauté the onion and garlic. Heat 1 tablespoon 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 for 1–2 minutes until fragrant.
- Simmer. Add the water, yellow split peas, bay leaf, salt and cumin. Stir, bring to a simmer, then reduce heat to medium-low and cook 20–25 minutes until the peas are completely softened.
- Purée. Discard the bay leaf. Purée the mixture until smooth using an immersion blender, or transfer in batches to a blender or food processor. For a rustic texture, you can mash by hand.
- Season. Remove from heat and stir in the lemon juice and the remaining 2 tablespoons olive oil. Taste and adjust salt or lemon as needed. The dip will thicken as it cools.
- Serve. Spoon into a bowl, garnish with smoked paprika and your chosen toppings, then enjoy. Store leftovers in a sealed container in the refrigerator for 3–4 days.
Notes
Alternate seasoning: Swap cumin for dried oregano and finish with fresh parsley for a different Mediterranean twist.
Blending options: Use an immersion blender for convenience, or carefully blend hot portions in a countertop blender (vent the lid). A food processor also works, or mash by hand for a coarser texture.
Additional Info
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