Fava Dip Recipe

Fava is one of Greece's great meze treasures: yellow split peas cooked to silk and whipped with olive oil, lemon and onion. Golden, creamy and naturally vegan, it is the dip that disappears first from any Greek table.

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

Servings

4 servings

Calories

320

Ingredients

• 250 g yellow split peas, rinsed
• 1 litre water
• 1 onion, quartered
• 2 garlic cloves
• 60 ml extra virgin olive oil, plus extra to serve
• Juice of 1 lemon
• 1 teaspoon salt
• 1 small red onion, finely diced
• 1 tablespoon capers
• Fresh parsley
• Warm pita bread, to serve

Instructions

1. Simmer the split peas with water, onion and garlic for 35 to 40 minutes until completely soft, skimming any foam.
2. Drain, reserving a little cooking liquid, and remove the onion and garlic skins.
3. Blend the peas with olive oil, lemon juice and salt until silky, adding splashes of cooking liquid to loosen.
4. Taste and adjust the salt and lemon until bright and balanced.
5. Spread into a shallow serving bowl and swirl the top with a spoon.
6. Top with red onion, capers, parsley and a generous drizzle of olive oil.
7. Serve at room temperature with warm pita.

Pro tips

• Cook the peas until they collapse; undercooked peas make a grainy dip.
• Fava thickens as it cools, so blend it slightly looser than you want.
• A good olive oil makes all the difference here, so use your best bottle.
• Leftover fava keeps 4 days refrigerated and also works as a sandwich spread.

Frequently asked questions