Greek Fava - Yellow Split Pea Recipe by Theo Michaels

Yellow Split Pea Recipe – Fava Recipe (a Greek dip)

My yellow split pea recipe is known by the Greeks as Fava; a type of hummus made with yellow split peas and pureed into a thick delectable dip. 

Yellow split pea recipes are found the world over from the Indian dhal to British soups; this version is what the Greeks call Fava.

The great thing about yellow split peas is they don’t need soaking overnight before you cook them. Greek Fava is garlicky, lemony, rich with extra virgin olive oil and super healthy… need I say more? I mean, just look at that picture and tell me you’re not salivating already!

Greek Fava is the yellow split pea hummus not to be confused with the fava bean (which is what the Greeks call a broad bean).

My Yellow Split Pea hummus (or Fava or humus?!) has a fabulous taste, is super healthy (gluten and dairy free) and really cheap to make! Want to make some more dips? Have a look at these dip and salsa recipes.

Hummus has taken over the world one chickpea at time, so why not try something different – Greek Fava (yellow split pea hummus).

Sometimes you just want to curl up on the sofa and gorge on something until you explode – that’s where my Yellow Split Pea recipe comes in! You will need;

1. A comfy sofa to eat it on

2. Some fresh crusty bread to dip into your Greek fava dip

3. A rubbish film to watch

Greek Fava – Yellow Split Pea Recipe


1/2 cup dried yellow split peas (no need to pre-soak, you can cook from dried in 45-60 mins)

2 pints water

1 bay leaf

1 clove garlic (try smoked garlic if you can get it)

1 tbl lemon juice

1/2 cup good quality extra virgin olive oil

Garnish with:

Chopped fresh parsley

Chopped fresh oregano

Pinch of cayenne pepper (or dried chilli flakes if you’re without)

Greek Fava Method:

  1. Rinse the dried yellow split peas several times until the water runs almost clear and pop into a saucepan.
  2. Add the water, bay leaf and bring the water to the boil then reduce to a simmer with a lid for about an hour. Skim off any white foam that forms on the top.
  3. Keep an eye on your water and top up if needed, taste a couple of the split peas near the end of the cooking time – you want them cooked through without any crunch. Don’t worry about adding too much water you’ll drain them anyway.
  4. Once cooked, remove the bay leaf and drain, reserving some of the cooking liquid.
  5. Blitz the cooked yellow split peas with a hand blender until smooth (if you want to be double-hard mash by hand, but my God why bother if you have a hand blender..). You may need to add some of the cooking liquid back in to get the desired consistency.
  6. Season heavily, add 1 clove of thoroughly crushed garlic and the olive oil and mix thoroughly.
  7. Finally, add the lemon juice to taste and taste again to get the balance of flavours to your liking.
  8. Add a touch of water if needed, garnish with a pinch of cayenne pepper, some chopped fresh oregano and parsley and a drizzle of olive oil.

Goes well with my Greek slow roasted lamb (Kleftiko) or just on it’s own with some crusty bread and a nice dry white wine!

Chefs Tip – why not add a tablespoon of tahini for a more nutty flavour!

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