Greek Fava is a wonderful traditional Greek appetizer (meze) that is both healthy and delicious. Despite what the name might suggest, Greek fava is not made from fava beans. It is a hearty and rich dish created from yellow split peas.
The dish has origins traced back to the Cycladic Island of Santorini, where it is known for its flavorful yellow split peas, volcano soil, and sun-drenched climate. Greek Fava, however, is enjoyed all over Greece.
To make Greek Fava, first, you’ll simmer the split peas until they’re tender and very mushy. After cooking, you’ll puree until smooth and season properly. Often, the dish is beautifully garnished with fresh chopped onions, a decent helping of olive oil, and optionally sliced olives, chopped parsley, or capers. It’s served either warm or at room temperature and is typically paired with toasted bread or pita.
Greek Fava is not only rich in flavor but also in nutrition. Yellow splint peas are known for being an excellent source of protein and dietary fiber. They are low in fat and are a good source of several vital minerals, including potassium and magnesium.
Greek Fava is timeless and versatile, making it a perfect pairing to many dishes or great on its own as a simple, hearty snack. The creamy consistency of the dish can also allow it to be used as a base or side for proteins and vegetables, or as a spread on bread or crackers for a unique, tasty treat.
