Fava greek appetizer, topped with a drizzle of olive oil, minced onion and capers, it is a delicious side dish. Fava is prepared as a traditional Greek soup also, it can be a meal in itself. It is a vegan dish.

If you’ve been looking for a fava recipe that actually tastes like the one served in Greece, then you have to try this authentic Greek recipe. This is my delicious traditional (yellow split peas puree) appetizer straight from the island of Santorini, creamy and super tasty.

Fava is what’s known as a ‘Protected Designation of Origin’ or PDO. That’s because the particular beans grown on the island in the rich volcanic soil and have been grown there exclusively for 3,500 years! And they must come from the island to be known as Santorini Fava because of the designation. Taste wise, they are known for having a velvety texture and being sweeter than other beans. These are top quality. Choices exist in specialty shops and the supermarket as well. Also known as yellow split peas.

You can store the appetizer in an airtight container for up to a week in the refrigerator, so it is ideal for storing leftovers or to make it ahead of when you need it.  You can also freeze it in small portions for up to 3 months. Just make sure it is thoroughly defrosted before you serve it!

Fava

Kastra Recipes Staff

Traditional fava appetizer dip or soup.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Appetizer, Meze, Soups

Cuisine Greek, Vegan

Servings 6 people

Calories 341 kcal

Equipment

• water boiler
• immersion hand blender

Ingredients

  

• 500 grams Santorini fava PDO or yellow split peas
• 2 whole onions, quarterd and separated
• 2 garlic cloves, pulsified
• 4 tbsp olive oil
• 2 lemons, juiced
• 1 tsp dried thyme (or 3 sprigs fresh thyme)
• 1 small jar capers for garnish
• 1 onion finely chopped for garnish
• 1 tbsp parsley finely chopped for garnish
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 liter warm water

Instructions

 

• Rinse the split peas very well with cold water.
• Add 4 tablespoons of olive oil to a large pot over medium high heat.
• Add onion, garlic and thyme to the pot and saute well.
• Before onion mix caramelizes, add in the split peas and mix well to combine.
• Add water right away and mix well.

  ** If this is to be a smooth dip, use 1 liter of water, or if to be soup, use 2 liters water.
• Season with salt and pepper, lower to medium heat and cook about 1 hour.
• When done, pour in lemon juice and pulsify with an immersion hand blender until smooth and creamy.

Notes

1. If this is to be a smooth dip, use 1 liter of water, or if to be soup, use 2 liters water.
2. Yellow split pea soup is tricky in that the peas may stick to the bottom of the pot once the mixture is boiling.  This is definitely a pot you must check regularly and stir to avoid this problem. It may take longer than one hour if the mixture for the dip seems to be too runny. Use your judgement. The dip has to be very thick, so be careful. When cooled, the mixture will be thicker.
3. If to be served as dip, cut onions in half moons for a better “look” and garnish once the fava is thoroughly cooled. Place in refrigerator for at least 2 hours.
4. Capers are very salty so it may be best to rinse them before use as garnish.

Keyword fava greek appetizer