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Greek Fava Dip

Greek Fava Dip

In Greece instead of making hummus, they make something called Fava, but it has no relation to fava beans, in fact, it is made from yellow split peas. If a hummus bowl can be a meal so can fava, but it also makes a nice change from hummus as part of a start to your Shabbat meal.

If you can find actual Greek fava beans you can use them, but I found regular ole yellow split peas to taste the same. Make the dip as a base and top however you like. It is delicious warm, but can also be made ahead and either served cold or left to warm a bit.

  • Duration
  • Cook Time
  • Prep Time
  • 2 cupsServings


  • 1 cup yellow split peas, dried
  • 1 small red onion, chopped
  • 1 bay leaf
  • 1 tablespoons lemon juice
  • 1 garlic clove, grated
  • ½ teaspoon salt, more to taste
  • 2 tablespoons extra virgin olive oil, such as Colavita, divided
  • Garnish: caramelized onions, capers, olives, roasted tomatoes, hard boiled egg


1. In a large soup pot, place split peas, onions, and bay leaf. Cover with 2½ cups water.

2. Bring to a boil covered then reduce temp to simmer on low 45 minutes to an hour, until peas are completely soft. Remove from heat. Remove bay leaf. 

3. Blend with an immersion blender, add garlic, lemon juice, garlic, salt and pepper. Add 1 tablespoon evoo and continue to puree until desired texture is reached, adding more water if necessary. 

4. Portion out the mixture into individual bowls, drizzle with remaining evoo and add toppings/garnishes as desired. Serve with crusty whole-grain bread