AppetizerSide Dish

Fava (Santorini Split Pea Dip)

Name: Fava (Santorini Split Pea Dip)
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: greek
Ingredients: 250 g yellow split pea rinsed; 1 pcs yellow onion chopped; 2 clove garlic minced; 720 ml water; 4 tbsp olive oil; 1 tbsp lemon juice; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 0.5 pcs red onion thinly sliced; 1 tbsp fresh parsley chopped (optional); 1 tbsp olive oil (optional)

This traditional Greek dip from Santorini is made from yellow split peas, creating a creamy and savory spread. It's naturally vegan and perfect as an appetizer with warm pita bread or crusty bread. The simple preparation highlights the earthy flavor of the fava beans.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Easy
Per serving: 396 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

250 gyellow split pea, rinsed
1 pcsyellow onion, chopped
2 clovegarlic, minced
720 mlwater
4 tbspolive oil
1 tbsplemon juice
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

0.5 pcsred onion, thinly sliced
1 tbspfresh parsley, chopped(optional)
1 tbspolive oil(optional)

Equipment

pot · spoon · food processor · potato masher

The method

Step by step

1
Place the rinsed yellow split peas in a medium pot with the chopped yellow onion and minced garlic.
About 2 min
2
Add the water to the pot, ensuring the peas are fully submerged.
About 1 min
3
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer gently.
About 5 min
Cook’s note: Skim off any foam that rises to the surface during the initial boiling.
4
Cook for 35-40 minutes, or until the split peas are very tender and have absorbed most of the liquid, stirring occasionally to prevent sticking.
About 40 min
Cook’s note: If the mixture becomes too dry before the peas are tender, add a splash more water.
5
Remove the pot from the heat and stir in the olive oil, lemon juice, salt, and black pepper.
About 2 min
6
Mash the mixture with a fork or potato masher until smooth, or for a creamier texture, transfer to a food processor and blend until desired consistency is reached.
About 5 min
Cook’s note: For a very smooth dip, you can pass it through a fine-mesh sieve after blending.
7
Let the fava rest for at least 10 minutes to allow the flavors to meld and the dip to thicken slightly.
About 10 min
Cook’s note: Fava tastes even better when served warm or at room temperature, not straight from the fridge.
8
Serve garnished with thinly sliced red onion, chopped fresh parsley, and a drizzle of extra olive oil.
Cook’s note: Enjoy with warm pita bread, crusty bread, or fresh vegetables.

Per serving

Nutrition

78%Score

Calories: 396.2kcal
Protein: 16.4g
Carbs: 43.6g
Fat: 17.6g
Fibre: 8g
Sugar: 3.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover fava in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, adding a splash of water or olive oil if it has thickened too much.