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Greek fava dip with other dips, bread sticks and wine on table

Greek Santorini Fava Dip (Yellow Split Pea Puree)

Karon Grieve
This silky smooth delicious Greek dip is perfect as part of a mezze sharing platter or as a side dish too
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course appetisers
Cuisine Greek
Servings 6 people
Calories 530 kcal

Ingredients
 

  • 500 g yellow split peas
  • 1 onion peeled and diced
  • 2 cloves garlic peeled and chopped
  • 2 small carrots peeled and chopped
  • 2 bay leaves
  • 2 lt water
  • 1 lemon juice only
  • 6 spring onions finely chopped
  • 2 sprigs thyme
  • 150 ml olive oil

Instructions
 

  • Thoroughly rinse the yellow split peas under cold running water
  • put the split peas in a large pan with the onion, garlic, carrot and bay leaves and cover with water
  • bring to the boil then lower the heat and simmer for about 45 minutes till the slipt peas have sogtened
  • drain and reserve liquid to use to loosen the fava if you need to, remove bay leaves and add lemon juice, most of the olive oil, most of the spring onions and season well with salt and pepper
  • use a stick blender to blitz to a smooth silky puree and add some of the reserved cooking water if you want to to loosen the puree
  • serve in bowls with s drizzle of olive oil and sprinkle with the thyme and extra chopped spring onions

Video

Notes

This makes approximately 900g of fava which is a lot. You can freeze it in bowl sized portions for up to 3 months, just defrost thoroughly before serving.
Top your fava with everything from red onion to fried onions, simple olive oil, paprika, olives or capers.
Make up a traditional Greek mezze platter by serving your fava dip alongside tzatziki, taramasalata, skordalia and more.

Nutrition

Calories: 530kcalCarbohydrates: 57gProtein: 21gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gSodium: 28mgPotassium: 962mgFiber: 23gSugar: 9gVitamin A: 3050IUVitamin C: 16mgCalcium: 73mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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