Greek Fava-Yogurt Dip

3.39 from 13 votes

This Greek recipe for fava, the classic Greek yellow-split-pea spread, has a little Greek yogurt to it for extra flavor and creamy texture. The Greek-yogurt-fava combo makes a great sandwich spread and a great dip. I like to make it a bit exotic by adding some mastiha and a touch of the super food turmeric. Extra virgin Greek olive oil, another Mediterranean diet superfood, also provides velvety texture and great nutrition. Think of this as a kind of hummus, using yellow split peas as the base instead of chickpeas, and with a different palette of flavors.

3.39 from 13 votes

Greek Fava-Yogurt Dip

By Diane Kochilas

Prep Time 10

Cook Time 1

Servings cups

Course, Mediterranean Diet, Meze / Starters, Recipes, Sides, Snacks, Special Diets

Prep Time 10

Cook Time 1

Servings cups

Course, Mediterranean Diet, Meze / Starters, Recipes, Sides, Snacks, Special Diets

Ingredients

½ cup extra virgin Greek olive oil, plus more for pureeing
1 small red onion, chopped
2 garlic cloves
1 cup yellow split peas, preferably from Feneo or Santorini
1 bay leaf
4 thyme sprigs
2 teaspoons turmeric
½ tsp powdered mastiha (optional)
Pinch of cumin
2/3 cup Greek yogurt
Salt, pepper to taste
Fresh juice of half a lemon, or more, to taste

Instructions

Prepare the fava: In a medium saucepan, Heat the olive oil and add the onion. Cook over medium-low heat until wilted and lightly golden. Stir in the garlic and cook for a minute to soften.
Add the yellow split peas and stir to coat in the oil. Stir in the turmeric. Add the bay leaf and thyme and enough water to cover the split peas by 1 inch / 2 ½ cm. Simmer, partially covered, for about 45 minutes, or longer, adding more water as needed in half or 1 cup increments, until the split peas are soft and the contents of the pot resemble chunky mashed potatoes in consistency. Remove from the heat and carefully remove and discard the thyme sprigs and bay leaves.
Transfer the yellow split pea mash to the bowl of a food processor. Add the mastiha and cumin and pulse for a few seconds to combine. Add the yogurt and pulse to combine. Slowly add about ½ - 2/3 cup more olive oil and the lemon juice in alternating increments, pulsing all the while, until the fava-yogurt mixture is very creamy and smooth. Season to taste with salt and pepper. Set aside to cool.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Watch my YouTube video of this recipe HERE.

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

Latest Recipes

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

Spanakopita Salad

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Featured In

Greek Fava-Yogurt Dip