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My Favourite Greek Fava Recipe

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★★★★★

4.7 from 124 reviews

This classic Greek Fava recipe is a velvety smooth yellow split pea dip, enriched with sautéed vegetables, fresh lemon juice, and extra virgin olive oil. Perfect as a wholesome appetizer or snack, it’s garnished with sweet caramelized red onions for an irresistible finish.

Ingredients

Scale

Main Ingredients

  • 1 litre Water (33.8 fl.oz) (boiling, for soaking the split peas)
  • 250 g Yellow split peas/Greek Fava (8.8 oz)
  • 1 Carrot, chopped
  • 1 Onion, chopped
  • 1 Leek, chopped
  • 6 tbsp Extra virgin olive oil
  • 1 tsp Granulated sugar
  • 2 bay leaves
  • 1 litre Water (boiling, for cooking)
  • 2 Vegetable or chicken stock cubes
  • Pepper, to taste
  • 1 Lemon, juiced

Caramelized Onion Garnish

  • 1 Red onion, sliced
  • 1 tbsp Olive oil
  • 1 tsp Honey

Instructions

  1. Soak the Yellow Split Peas: Place the split peas in a bowl and pour boiling water over them. Stir with a wooden spoon until the water darkens, then let the peas soak for 5 minutes.
  2. Drain and Set Aside: Pour off the soaking water and transfer the peas to a separate bowl to set aside.
  3. Prepare Vegetables: Chop the onion, carrot, and leek into small pieces.
  4. Sauté Vegetables: In a pan, sauté the chopped onion, carrot, and leek in olive oil over medium heat until they become soft and fragrant.
  5. Simmer the Peas: Add the boiling water, soaked yellow split peas, bay leaves, stock cubes, sugar, and pepper to the sautéed vegetables. Simmer gently for 20 minutes or until the peas are completely soft.
  6. Strain Mixture: Use a strainer to separate the peas and vegetables from the cooking liquid. Reserve the liquid in a bowl and discard the bay leaves.
  7. Blend First Batch: Place half of the cooked peas and vegetables into a blender with some reserved cooking liquid. Puree until smooth, then gradually add extra virgin olive oil and lemon juice while blending to achieve a creamy, soft puree.
  8. Blend Second Batch: Blend the remaining peas with little or no liquid until smooth. Combine this puree with the first batch. Adjust texture by adding more liquid if needed.
  9. Adjust Seasoning: Taste the dip and add extra salt and/or lemon juice as preferred. Note that the dip will thicken as it cools.
  10. Caramelize Red Onions: Slice the red onion and fry it in olive oil over medium heat until it starts to caramelize. Add honey and stir until deeply caramelized and sweet.
  11. Serve: Spoon the Greek Fava dip into a serving dish, top with the caramelized red onions, and finish with a drizzle of extra virgin olive oil.

Notes

  • The fava dip thickens upon cooling, so adjust the lemon juice and olive oil accordingly to maintain a smooth texture.
  • For vegetarian or vegan versions, use vegetable stock cubes instead of chicken stock.
  • Caramelized onions add a sweet contrast, but can be omitted if preferred.
  • Serve chilled or at room temperature as a meze or spread with bread.
  • You can store leftovers in the refrigerator for up to 3 days; stir before serving as it may firm up.

Keywords: Greek fava, yellow split peas dip, Mediterranean appetizer, vegetarian dip, caramelized onion, healthy snack

Find it online: https://cookwithyana.com/my-favourite-greek-fava-recipe/