This healthy yellow split pea recipe is known as Fava in Greece. In most households it's served as a main dish but in Greek taverns it's usually served as a dip or spread next to seafood such as octopus or stewed cuttlefish.

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Pulses and beans are the base of the Mediterranean Diet and one of the main reasons why the Mediterranean people enjoy a healthier, longer and better life.
This authentic fava recipe is the Greek alternative to middle-eastern homemade hummus. It's a vegan dish full of plant-based protein and fiber. It is especially popular during Lent. Just like this taramasalata - Greek fish roe dip, it's never missing from the Clean Monday menu.
😍 Why I love this fava recipe
✓ Yellow split pea puree is plant-based, gluten-free and vegan, meaning that it can be incorporated into many different diets.
✓ Healthy: Greek fava is nutrient dense, full of fiber and rich in protein.
✓ Delicious: Most Greek recipes simply boil the peas. I've found that by toasting them with a bit of olive oil, they get a nutty, caramelized taste which transforms them into an amazing dish.
📋 Greek Fava Ingredients
To make this yellow split pea puree, you'll need the following ingredients:

Yellow split peas: This recipe will work with most varieties, but you'll get the tastiest results if you use yellow split peas from the "Lathouri" variety. Santorini island is famous for this kind of peas, but they're also cultivated in other areas.
Carrot: It mellows the taste of peas and gives sweetness and depth of flavor.
Onion: You can use red, white or sweet onion.
Thyme: This is optional, as it is not traditionally used, but it complements the taste of yellow split peas perfectly.
🥣 Variations
- Yellow split pea puree is traditionally served with a generous drizzle of extra virgin olive oil and caramelized onions (this way it's called "padremeni" which means married in Greek). Thick slices of Greek village bread (Horiatiko) and black olives or capers are the perfect accompaniments.
- To make it more filling, I like to serve it with easy sauteed mushrooms (the process is included in the recipe card at the end of this post).
- You can also serve it as a Greek fava dip with plenty of homemade pita bread and vegetable sticks.
- If you're making this Greek dish for Clean Monday or Lent, pair it with 1-2 slices of Lagana bread!
🔪 How to Make Greek Fava
Follow this easy step by step guide to make the best yellow split puree every time:

1. Transfer the yellow split peas to a large sieve, rinse very well with water and drain. Chop or grate the onion and the carrot.

2. In a large, deep pot, add the olive oil and the yellow split peas and toast over medium/high heat for 7-10 minutes, stirring constantly until the peas start to smell nutty and sweet.

3. Add the onion and the carrot and continue stirring for 5 minutes until the onion is translucent and glossy.

4. Add the salt, the black pepper, the bay leaves, the water and the thyme and bring to a boil.

5. When it starts to boil, cover the pot with a lid, reduce the heat to a very slow simmer and cook for 50 minutes.
Don't stir the fava during cooking, especially towards the end, because it will stick at the bottom of the pot and it will burn.

6. While the fava is cooking, heat a skillet on high heat, add the olive oil, the mushrooms, the salt, the pepper, the thyme and the garlic clove.
Cook for 8-10 minutes, stirring occasionally, until browned and fragrant. Remove from heat and keep warm.

7. After 50 minutes the fava should be soft and mushy. If you feel it's not soft enough, add a splash of hot water and continue cooking.
When ready, remove from the heat and blend with an immersion blender until creamy (a food processor will also do). Taste and adjust the seasonings.
If you don't have a food processor or immersion blender, you can let the fava cook a little longer over very low heat until completely mushy. Then you can puree it with a fork (this is how my grandma used to make it!).

8. Serve with the sauteed mushrooms and chopped parsley or caramelized onions and capers. Drizzle with some extra virgin olive oil.
✏️ Top Tip!
In order to cook the fava perfectly, you should gently simmer it over very low heat (a slow simmer) without stirring it, until it is very soft and mushy (if you need to add water you can briefly stir it until incorporated). If the heat is high, fava will stick at the bottom of the pot and it will burn.
👨🍳 Expert Tips
✤ Many recipes require skimming the foam at the surface of the pot when the water starts to boil. Rinsing the split peas very well before cooking eliminates this need. However, if you notice any foam on the surface of the water, skim it with a spoon.
✤ Fava will thicken a lot as it cools down. This is normal.
✤ For the best Greek fava, you should use the split pea variety called "Lathouri". The most famous place this variety is cultivated is the island of Santorini.
💭 FAQs
No, yellow split peas don't need soaking before cooking. However a thorough rinse is recommended since it removes any dirt and makes it taste better (I find it removes the heavy smell that sometimes the yellow split peas have).
Greek fava is made with yellow split peas, onion and olive oil. Not to be confused with Fava beans (called "Koukia" in Greek) which is a totally different dish with different ingredients.
According to livestrong.com, as a legume, split peas offer more dietary fiber than many major food groups and are a rich source of energizing complex carbohydrates. Split peas make a great addition to any dietary program. A ½-cup serving of cooked split peas provides 144 calories, 10 grams of protein, less than 1 gram of fat, 26 grams of carbohydrates, 10 grams of dietary fiber, 2 milligrams of sodium and 0 milligrams of cholesterol.
🍳 Similar Recipes
If you tried this Greek Fava Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
🎥Recipe Video
📖 Recipe

Greek Fava (Yellow Split Pea Recipe)
Ingredients
For the Greek Fava:
- 5 tablespoons (70 g) extra virgin olive oil (2 tablespoon for toasting and 2 tablespoon for drizzling at the end.)
- 2 ¾ cups (500 g) yellow split peas
- 1 (160 g) onion (chopped or grated)
- 1 (120 g) carrot (grated)
- 1 ¼ teaspoon fine salt
- Freshly grated black pepper to taste
- 2 bay leaves
- 5 cups (1200 g) water
- ½ teaspoon thyme (or dried oregano or cumin)
- Extra olive oil for serving
For the sauteed mushrooms:
- 2 tablespoon (28 g) olive oil
- 1 pound (459 g) button mushrooms ((or your favorite kind), sliced)
- 1 teaspoon thyme
- 1 garlic clove (whole)
- Fresh chopped parsley for garnish
Instructions
- Transfer the yellow split peas to a large sieve, rinse very well with water and drain.Chop or grate the onion and the carrot.
- In a large, deep pot, add the oil and the yellow split peas and toast over medium/high heat for 7-10 minutes, stirring constantly until the peas start to smell nutty and sweet.
- Add the onion and the carrot and continue stirring for 5 minutes until the onion is translucent and glossy.
- Add the salt, the black pepper, the bay leaves, the water and the thyme and bring to a boil.
- When it starts to boil, cover the pot with a lid, reduce the heat to a very slow simmer and cook for 50 minutes.Don't stir the fava during cooking, especially towards the end, because it will stuck at the bottom of the pot.
- While the fava is cooking, heat a skillet on high heat, add the olive oil, the mushrooms, the salt, the pepper, the thyme and the garlic clove.Cook for 8-10 minutes, stirring occasionally, until browned and fragrant. Remove from heat and keep warm.
- After 50 minutes the fava should have softened and look mushy. If you feel it needs more time cooking, add a splash of hot water if necessary. When ready, remove from heat and blend with an immersion blender until creamy (a food processor will also do, also see note #2). Taste and adjust the seasonings.
- Serve with the sauteed mushrooms, a generous drizzle of olive oil and fresh, chopped parsley (alternatively you can serve it with caramelized red onions and capers).
Efi says
Never thought of toasting the yellow split peas before cooking them... The fava came out delicious! Thanks
Makos says
That’s great Efi, thanks for the feedback!