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Greek Fava Dip from the Chef at Athina Suites, Santorini (Gluten & Dairy Free)

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  • Yield: 5 1x


  • 500 gr 17.5 oz Dried Yellow Split Peas
  • 1.35 lt (5.6 cups Mineral Water)
  • 1 large Onion (thinly sliced)
  • 100 ml 0.4 cup Extra Virgin Olive Oil, divided
  • 10 gr 0.3 oz Sea Salt
  • White Ground Pepper (to taste)


  1. Wash the split peas under cold tap water inside a large bowl. Rub them with your hands and drain. Repeat the process until the water is clear (it will be very cloudy the first few times).
  2. Add the washed and drained yellow split peas and the mineral water in a large pot.
  3. Bring to a boil and, once it starts boiling, turn the heat down to the minimum and cover with a lid.
  4. Skim the foam that forms on the surface every 4 to 5 minutes for 20 minutes or until it stops getting foamy.
  5. Cover and keep cooking at the lowest heat for about 1 and 1/2 hours, stirring every 10 minutes until the peas are cooked. It’s important you keep the heat at the minimum in order not to burn your Fava.
  6. In the meantime, add the sliced onions and 100 ml of olive oil in a frying pan and cook on medium heat. Add some salt and cook for about 8 minutes, until they caramelize (that’s the secret for a delicious Greek Fava dip).
  7. When the Fava looks thick enough, add in the caramelized onions, the rest of the olive oil, salt and white pepper. Stir well, turn off the heat and allow to rest for 5 minutes.
  8. Once rested, pour the mixture in a blender and blend until it is smooth like a puree (if you have a small blender, just put the Fava in a little at the time and combine it all together later).
  9. To serve your Greek Fava dip traditionally, top it with some capers, olives, olive oil, lemon and sliced onion and use it a garnish for your favorite meat or fish.
  10. Enjoy!
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