Greek Fava Dip: A Taste of Santorini in Every Bite!
Smooth, creamy, and bursting with Mediterranean flavor, this Greek fava dip is a quintessential staple from Santorini and a must-try for any lover of Greek cuisine.
Join the My Cretan Recipe Facebook group.
If you’ve ever strolled through a sun-soaked Greek island, you know that food is more than just sustenance—it’s a way of life.
Greek fava is one of those dishes that encapsulates everything beautiful about Greek cuisine: simplicity, quality ingredients, and bold flavors. Besides, it’s super budget-friendly, quick and easy to prepare!
A staple in Santorini’s gastronomy, fava is made from yellow split peas. The resulting dip is smooth, hearty, and bursting with Mediterranean character. You can serve it as a meze with a warm pita or alongside grilled seafood!
Greek Fava Recipe
Ingredients
- 1 cup yellow split peas
- 3 cups water
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 bay leaf
- 3 tbsp extra virgin olive oil, plus more for drizzling
- 1 tbsp lemon juice
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 1 tbsp capers (for garnish)
- Chopped fresh parsley (for garnish)
- Sliced red onion (for garnish)
How to Prepare Fava
1) Cook the peas
- Rinse the yellow split peas under cold water until the water runs clear. In a pot, combine the split peas, water, chopped onion, garlic, and bay leaf.
- Bring to a boil, then reduce to a simmer.
- Cook for about 30-40 minutes, stirring occasionally, until the peas are soft and the water has mostly evaporated.
- If you have used a bay leaf to add flavor, now it’s time to remove it.
2) Blend to perfection
- Transfer the mixture to a food processor or use an immersion blender.
- Add olive oil, lemon juice, salt, and pepper (some people also use a little cumin).
- Blend until smooth and creamy. If the mixture is too thick, add a splash of warm water to adjust the consistency.
3) Final touches
- Spoon the fava dip onto a serving plate, creating a slight well in the center.
- Drizzle generously with olive oil, then top with capers, chopped parsley, and thinly sliced red onion (I enjoy using spring onions too!) for extra texture and flavor.
4) Serve and enjoy
- Serve warm or at room temperature with pita bread, fresh vegetables, or as a side to grilled fish or octopus.
- This dip only gets better as it sits, so feel free to make it ahead of time!
Pro Tips for a Perfect Fava Dip
- If you want an even silkier texture, pass the blended dip through a fine sieve.
- For extra depth of flavor, sauté the onion and garlic in olive oil before adding them to the pot.
- This dip pairs wonderfully with ouzo or a crisp white wine, like Santorini Assyrtiko.
Simple, delicious, and deeply satisfying—Greek fava dip is proof that a handful of humble ingredients can create something truly magical. So go ahead, whip up a batch, and let the flavors of Greece transport you!
Santorini Fava
Equipment
- Immersion blender
Ingredients
- 1 cup yellow split peas
- 3 cups water
- 1 small onion finely chopped
- 1 clove garlic minced
- 1 1 bay leaf
- 3 tbsp olive oil extra virgin, plus more for drizzling
- 1 tbsp lemon juice
- ½ tsp salt to taste
- ¼ tsp black pepper
- 1 tbsp capers for garnish
- fresh parsley chopped, for garnish
- 1 red onion sliced, for garnish
Instructions
- Rinse the yellow split peas under cold water until the water runs clear. In a pot, combine the split peas, water, chopped onion, garlic, and bay leaf.
- Bring to a boil, then reduce to a simmer.
- Cook for about 30-40 minutes, stirring occasionally, until the peas are soft and the water has mostly evaporated
- .If you have used a bay leaf to add flavor, now it’s time to remove it.
- Transfer the mixture to a food processor or use an immersion blender.
- Add olive oil, lemon juice, salt, and pepper (some people also use a little cumin).
- Blend until smooth and creamy. If the mixture is too thick, add a splash of warm water to adjust the consistency.
- Spoon the fava dip onto a serving plate, creating a slight well in the center.
- Drizzle generously with olive oil, then top with capers, chopped parsley, and thinly sliced red onion (I enjoy using spring onions!) for extra texture and flavor.
- Serve warm or at room temperature with pita bread, fresh vegetables, or as a side to grilled fish or octopus.
Notes
- This dip gets better as it sits, so feel free to make it ahead of time!
- Make your life easier by using this stainless steel immersion blender.
Pin for Later!
How to Make Greek Fava Dip
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
