Fava is a delicious dip made from Greek fava beans (known to us as split yellow peas) cooked with onion, garlic and lemon. Santorini fava beans are celebrated across Greece with many claiming the unique volcanic soil and climate contribute to their distinct full flavour.

The Fava dish is a great way to enjoy these beans, especially for a party. Top with oil & oregano and eat with pitta to celebrate Greece at Eurovision! 



This is one of those dishes where you might be skeptical at first, but it’s then the first empty plate left on your table. Not only is it surprisingly flavourful, Fava is a great source of protein. Which, you know, is definitely one of our top requirements for party food.

Our Fava is dressed simply with olive oil and dried oregano. Suggested additional toppings for Fava include capers, roasted red peppers and sliced Kalamata olives.


We love this simple recipe for Fava – it’s a good base to add any extra ingredients to. We’ve made this many times and rarely feel the need to embellish it. 

TIME: 1 hr / DIFFICULTY: EASY / Make in advance



Place the yellow split peas in a large bowl and cover with hot water. Let them soak for 15 minutes then strain and rinse well.

Put the rinsed yellow split peas in a pan with the vegetable stock, diced onion and chopped garlic. Bring to the boil then reduce heat and simmer for 30-45 minutes. Check often and add more water if the split yellow peas are not tender after 20 minutes. It’s ready when they’re soft and fall apart easily, and it looks like a thick soup.

Add the olive oil, lemon juice and lemon zest. Blend with an immersion blender then allow to cool.

Ideally, put the Fava into the fridge for at least 2 hours to allow it to thicken. Serve with a drizzle of olive oil and sprinkle of dried Greek oregano alongside some pitta bread/chips and Kalamata olives!



An alternative recipe with added carrot, bay leaves and rosemary. The suggestion to serve with roasted cherry tomatoes and onion sounds super yummy.