Greek Fava (Yellow Split Pea Dip)
Total Time
40 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
4.8 out of 5 stars
(4)
Ingredients
4 to 6 servings
- 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 drizzle of olive oil, sliced (or minced) red onion, Kalamata olives, and/or capers
How would you rate this recipe?
Preparation
Chef’s notes
Yellow split peas:
I included a less expensive link above for yellow split peas. But if you would like to purchase authentic fava (yellow split peas) from Santorini’s PDO, here is a link to some that are actually from Greece.
Alternate seasoning:
Instead of using a cumin/smoked paprika blend, you could alternately season this dip with dried oregano (in place of cumin) and a sprinkle of fresh parsley as a garnish.
Blending options:
You can either use an immersion blender, as mentioned above. Or alternately, you can carefully transfer the fava in two batches to a traditional blender (be sure to vent the cap on the blender lid, so that hot air can escape), do the same in a food processor, or you can just roughly puree the mixture by hand with a fork.