Greek Yellow Split Pea Dip
Fava Santorini is a Greek yellow split pea dip made by simmering split peas with onion and olive oil until soft, then blending them into a smooth puree. Despite the name, it is not made with fava beans. The finished dip is earthy, creamy, lemony, and often topped with olive oil, capers, red onion, or herbs.
Fava Santorini Recipe
Greek Yellow Split Pea Dip
Fava Santorini is a Greek yellow split pea dip made by simmering split peas with onion and olive oil until soft, then blending them into a smooth puree. Despite the name, it is not made with fava beans. The finished dip is earthy, creamy, lemony, and often topped with olive oil, capers, red onion, or herbs.
Ingredients
Instructions
Serving Ideas
- Serve with pita, olives, grilled octopus, fish, or roasted vegetables.
- Use as a warm or room-temperature mezze dip.
- Spread into sandwiches with tomatoes and herbs.
Chef Tips
- Rinse split peas well before cooking.
- Stir near the end because the puree can stick.
- The dip thickens as it cools, so do not over-reduce it.
Storage
Store refrigerated for up to 4 days. Rewarm gently or serve at room temperature with extra olive oil.
Allergen Notes
Naturally dairy-free, egg-free, nut-free, and gluten-free.