What's Greek Fava?
In Greece when we say Fava we refer to the yellow split peas that are mostly served as a dip. Something like a Greek hummus. Their flavor is somewhere between a pea and a chickpea.
Historically, Greek Fava has been cultivated in Santorini and a few other islands in the Agean sea. Because of the volcanic soil that produces one of the best, most flavorful varieties of fava beans.
Here are two varieties of Authentic Greek Fava:
Fava is always cooked very simply with basic ingredients like onion, garlic, olive oil, and lemon. In many cases as well as in this recipe, some vegetable stock is added as well. It is best though if you use homemade vegetable stock. Which is very easy to make and much healthier than store-bought.
Throughout the centuries, Fava used to be served as a thick soup. Legume soups like Lentil soup, Chickpea soup, or Fava were one of the basic daily meals in Ancient Greece.
Today we prefer serving it as a cold dip, like a Greek Meze or starter. I believe it's equally delicious both ways. And if you follow this recipe you can make both.
To Serve As A Soup Without Using An Immersion Blender...
Simmer the Fava beans, along with the onion, garlic, and vegetable stock. Once the beans are cooked to completely soft and break apart, bring the heat to high, add the olive oil, lemon zest, and juice, and stir constantly for 5 minutes, until the soup thickens.
To Serve As A Soup Using An Immersion Blender...
Follow the recipe below and serve warm.
To Serve As A Dip...
Follow the recipe below and then let it cool down completely and ideally refrigerate for 1-2 hours before serving. It thickens more as it sits.
Nutritional Value Of Yellow Split Peas
Yellow split peas are one of the best sources of plant protein. So if you're on a Vegan, or Vegetarian diet, this is an excellent food choice to incorporate in your weekly meal plan.
According to the USDA 1 cup of cooked split peas contains 16 grams of protein, 41 grams of carbs and just a trace of fat.
Fava - Greek Yellow Split Peas Dip
- 250 grams / 8.8 oz fava beans
- 500 grams / 17.6 oz vegetable stock
- ½ onion finely chopped
- 2 garlic cloves finely chopped
- 3 tablespoons extra virgin olive oil
- 1 lemon zest + juice
- OPTIONAL: oregano to sprinkle on top + kalamata olives to serve with
- Add the fava beans in a larger bowl or pot and pour in 1 lit of hot water. Let the fava beans soak for 15 minutes then strain and rinse well, until the water comes out clean.
- Place fava beans along with the vegetable stock (ideally this homemade vegetable stock), onion, and garlic in a large cooking pot. Bring to a boil over high heat. Then reduce heat to medium-low.
- Cook the fava beans for 30 to 45 minutes. Depending on the quality of the fava beans cooking time may vary from 30 minutes to 1 hour. After the first 20 minutes of cooking, taste the beans to check if they're tender. If not pour in 500 ml of water and keep simmering until they get very soft, tender and break apart and the consistency looks like a very thick soup.
- Remove from heat and add the olive oil, lemon zest, and juice. Blend using an immersion blender.
- You may serve as a warm and thick soup or let the fava cool down and serve as a dip along with a drizzle of extra virgin Greek olive oil, a sprinkle of dried Greek oregano on top, and some Greek Kalamata olives on the side.
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Peter Sjolin says
I was in Nydri in September, too bad I didn't know about Hotel Delfini. It would have been awesome to try this.
[email protected] says
Really? Well, you can always visit if you ever come to Lefkada again!