🇬🇷 Greek

Fava (Yellow Split Pea Purée)

Name: Fava (Yellow Split Pea Purée)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 1 ½ cups dried yellow split peas; 4 cups water or vegetable broth; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 tbsp olive oil; 1 lemon, juiced; Salt to taste; Fresh black pepper to taste; Optional garnishes: chopped fresh parsley, red onion slices, capers

Prep time10 min

Cook time50 min

Total time60 min

The European market for dry edible beans and related pulses (IA europeanmarketfo47thom).pdf by Fæ · Public domain

Fava, a beloved Greek comfort food, is a velvety yellow split pea purée that’s rich in flavor and warmth. Its smooth texture and savory taste make it perfect for any meal—whether as a hearty breakfast, a comforting lunch, or a festive appetizer. The dish’s simplicity and wholesome ingredients make it a staple in Greek households, celebrated for its ability to nourish the soul.

Historically, Fava has been part of Greece’s culinary tradition for centuries, earning its name from the Greek word for the yellow split peas used in the recipe. Although it shares similarities with fava bean purées from other regions, Greek Fava has a unique creamy consistency and is often garnished with fresh herbs and a drizzle of olive oil. Its popularity has only grown as a deliciously affordable, nutritious dish that echoes the authentic flavors of Greek cuisine.

Ingredients

1 ½ cups dried yellow split peas
4 cups water or vegetable broth
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
1 lemon, juiced
Salt to taste
Fresh black pepper to taste
Optional garnishes: chopped fresh parsley, red onion slices, capers

Instructions

1
Rinse the yellow split peas thoroughly under cold water and drain.
2
In a large pot, combine the split peas, water or broth, and chopped onion. Bring to a boil over medium-high heat.
3
Reduce the heat to low and simmer uncovered, stirring occasionally, until the peas are soft and breaking apart, about 40-45 minutes.
4
Add the minced garlic during the last 10 minutes of cooking to infuse flavor.
5
Once cooked, use an immersion blender or transfer the mixture to a stand blender to purée until smooth. Be careful with hot liquids.
6
Stir in the lemon juice and olive oil. Season with salt and pepper to taste.
7
Adjust the consistency with additional hot water or broth if needed—Fava should be creamy but not too thick.
8
Serve warm or at room temperature, garnished with chopped parsley, thinly sliced red onions, and optional capers for extra flavor.