Easy Greek Fava recipe (yellow spilt pea puree dip) Joanne Rappos appetizers Creamy lemony Greek Fava - yellow split pea dip served on a vegan charcuterie or cheese board Greek appetizers, vegan charcuterie, vegan cheese board, Santorini Greek, dips, fava, vegan, sponsored
This easy Greek Fava (φάβα) recipe is a dip similar to hummus. It’s so creamy, flavourful, simple to make, vegan and one of my favourite things to order as an appetizer when I’m in Greece. No need to travel to enjoy this tasty Greek spread or dip though. This Greek Fava recipe only requires a handful of ingredients and takes no time to make. Serve with plenty of crackers, bread or pita and fresh veggies, add it to your charcuterie boards or serve as an appetizer. I partnered up with Bob’s Red Mill to showcase this delicious vegan charcuterie or cheese platter showcasing their new Oat Crackers and featuring one of my all time favorite spreads - this smooth and delicious Greek Fava dip. We call this delcious smooth and creamy dip fava but it’s not made of fava beans or broad beans. Greek fava refers to yellow split peas that are puréed and served as a dip or at times as a soup. I read that originally the recipe referred to and used broad beans but eventually the broad beans (which in Greek are called koukia) were replaced with an easier version, the yellow shelled split pea. This dish hails from Santorini where Greek fava is cutivated. There are other places that cultivate it but because of the volcanic and nutrient rich soil, Santorini is known to produce one of the best and most flavourful varieties of it. In fact this dip is often referred to as Santorini Fava. I brought home several bags of split peas while I traveled there a few years ago and I’m so glad I made space in my luggage for it. You can order Santorini yellow split peas online at Greek specialty shops or even Amazon, but you can also just use regular yellow split peas to make a delicious version of this classic at home. It’s just a handful of simple ingredients but together they make a tasty spread: There are a few ways to make this famous Greek dip but this is the way I think yields the most flavourful fava: I like to make this as an appetizer, or like this on a cheese platter or mezze platter. This is my favorite vegan cheese platter and it’s so simple to make. More infobelow on how to make one. Set out a few dishes, along with plenty of things to dip into it like crisps and veggies, open some wine, and have a little party. This Greek Fave recipe can also easily be made and served as a soup too. I usually add more stock or water to the split peas and blend it until I reach the consistency I like, adding more stock as needed. Serve it hot with a drizzle of olive oil and loads of lemon juice too. Cheese platters are the most fun to make! At least I think so! There are so many things you could add to one but I’m breaking it down into categories and the final choices are up to you. •Start by choosing a board, Wooden, ceramic, marble or even a Sheetpan If you liked this recipe you will love these: What is Greek fava?
Greek fava dip Ingredients:
How to make Greek fava?
How to serve Greek fava?
How to make a vegan cheese platter?
I have partnered up with Bob’s Red Mill to bring you this fabulous recipe, but all opinions are my own. Thank you for supporting Olive & Mango.
Recipe
Servings: 4-6``
Prep Time:
10 mins
Cook Time:
30 mins
Ingredients
- 3 tablespoons olive oil, plus more for drizzling
- 1 large shallot or 1 small red onion, peeled and finely chopped
- 3 cloves garlic, peeled and minced
- 2¼-½ cups water or stock for more flavour
- 1 cup yellow split peas rinsed and drained
- 1 bay leaf
- 1 teaspoon salt or more to taste
- ½ teaspoon ground cumin (optional)
- 2 tablespoons lemon juice
Topping suggestions (all optional - your choice):
- Extra olive oil for drizzling
- Paprika
- Cumin
- Chopped olives
- Chopped sun-dried tomatoes
- Capers
- Sliced shallots or red onion
- Red pepper flakes
Serve with (see post for more plant based charcuterie options):
- 1-2 boxes of Bob’s Red Mill Oat Crackers
- Assorted vegan cheeses
- Assorted fruits and veggies
- Assorted preserves or jams
- Assorted savory items like pickles sun-dried tomatoes and olives, salted nuts…
Directions
- Heat olive oil in a medium size sauce pan over medium high heat. Add shallot and sauté until softened and translucent. Add garlic and cook 1 more minute.
- Add the water or stock to pan along with the yellow split peas, bay leaf, salt, cumin if using and stir to combine. Continue cooking until the mixture reaches a simmer.Then reduce the heat to medium-low and simmer for 20-25 minutes, until the yellow split peas have completely softened. Skim any foam that forms on the surface of the liquid. Adding a little more water or stock to the pan if needed and the pot starts to dry out before peas are cooked.
- Once peas are softened remove the bay leaf and blend using an immersion blender or transferring peas to table top blender or food processor. Blend until smooth.
- Stir in lemon juice and season with salt and pepper. Allow to cool.
- Stir well and plate and drizzle olive oil over top and sprinkle some paprika or cumin over it. Garnish with thinly sliced shallots or red onions and capers. Leftovers can be stored in a sealed container in the fridge for up to 3-4 days.