Fava is one of the most popular dishes in Greece and has a long tradition. Greeks have been enjoying their fava for centuries. It offers a light and nutty taste, lots of good nutrients and a wonderfully creamy, refined texture.
It is traditionally made from fava beans, but unfortunately you hardly get these in Germany. We therefore like to use yellow split peas or yellow lentils.
Greek fava goes best with cold and warm salads, grilled fish or meat. It also tastes good on a fresh baguette, with boiled potatoes or couscous. Whether as an appetizer, a stand-alone dish, a simple party snack or as part of a buffet, fava always makes an impression.
It can be used almost universally and is suitable for all occasions and menus.
- 300g whole split peas
- 1 large onion
- juice of half a lemon
- 6 - 8 tablespoons Minos Extra Virgin Olive Oil
- Salt & pepper to taste
- Olives , capers and onions for garnish
Preparation time: approx. 30 minutes
Difficulty level: easy
- Rinse split peas thoroughly and cook according to package instructions, then drain.
- Peel the onions, dice finely and sauté in olive oil.
- Mix in the fried onions and peas.
- Puree the mass with a hand blender to a fine mush.
- Add about 6 tablespoons of olive oil and the juice of half a lemon to the sauce and stir well.
- Season with salt and pepper.
- The dip tastes particularly refined when lukewarm and can be garnished with onions, olives or capers and a little olive oil.