Greek Fava Bean Dip

For a delicious snack or appetizer, try this smooth and creamy Greek fava bean dip topped with fresh herbs, pickled onions, sumac, and crumbled feta. It's a traditional dip with a little twist!

Watch how to make this

Ingredients

• Yellow split peas: The base of the dip, providing a creamy and hearty texture when cooked and pureed. They have a mild flavor that pairs well with the other ingredients.
• Thyme: Adds a subtle, earthy flavor to the dip.
• Lemon: The acidity from the lemon helps to lift the flavors and adds a refreshing note to the dip. Lemon juice also helps to preserve the dip's color and prevent it from becoming too heavy.
• Red onion: The red onion, when pickled, adds a crunchy texture and a sweet, tangy flavor that contrasts with the creamy dip.
• Capers: Bring a briny, slightly tangy flavor to the dip and provide small bursts of saltiness.
• Feta: Adds a creamy, salty component.
• Sumac: Provides an additional layer of acidity.

Substitutions and variations

• Spicy: Sprinkle red chili flakes or chopped Calabrian chilies on the dip.
• Toppings: Mix it up with your own toppings and include other fresh herbs such as green onions, another type of cheese, chopped olives, or fresh chopped tomatoes.

Recipe

Print Recipe

5 from 1 vote

Greek Fava Bean Dip

Total Time1 hour hr

Course: Appetizer, Side Dish

Cuisine: Mediterranean

Keyword: vegetarian

Servings: 6

Author: Christine Ma

Ingredients

Fava bean dip

• 8 ounces yellow split peas
• 4 tablespoons olive oil divided
• 1 onion chopped
• 2 garlic cloves minced
• 2 sprigs thyme
• 2 ½ cups water
• salt and pepper
• 1 tablespoon lemon juice
• zest of 1 lemon

Toppings

• ½ cup chopped red onion
• 3 tablespoons boiling water
• 3 tablespoons white distilled vinegar
• ½ teaspoon granulated sugar
• pinch of salt
• ¼ cup capers
• ¼ cup chopped parsley
• ¼ cup crumbled feta
• 2 tablespoons chopped mint
• 2 teaspoons sumac
• extra virgin olive oil for finishing

Instructions

• Soak yellow split peas in boiling water for 15 minutes. Drain.
• Heat 2 tablespoons olive oil in a large pot over medium-high heat. Saute onion and garlic until softened, about 5 minutes. Add yellow split peas, thyme, water, salt, and pepper. Bring to a boil, reduce heat to low and cover the pot. Continue to simmer for 45-50 minutes or until peas are tender. Skim any foam that rises to the top.
• Meanwhile, make pickled onion. Combine boiling water with vinegar, sugar, and salt, stirring until sugar is dissolved. Pour mixture over chopped red onion and let sit for at least 30 minutes or overnight.
• Remove thyme and transfer cooked split peas to a blender. Add lemon juice, lemon zest, and remaining 2 tablespoons olive oil. Puree until smooth. Season dip with salt and pepper and transfer to serving bowl.
• Drizzle extra virgin olive oil on top and sprinkle dip with pickled onion, capers, parsley, feta, mint, and sumac. Serve wam.

Notes

If the dip thickens overnight, add a tablespoon or two of water to help loosen it up.

Step-by-step instructions

Step 1: Cook split peas

To make this scrumptious spread, we first have to cook yellow split peas. Split peas take a while to cook, so to shorten the cooking time, first soak them in boiling water for 15 minutes.

You can also soak them in room-temperature water overnight.

Drain the peas and set them aside. Then, heat oil in a pot and saute chopped onions and garlic until softened, about 5 minutes. Add the peas to the pot along with thyme, water, salt, and pepper, and bring it to a boil.

Reduce the heat and continue to cook the peas until tender, about 45 minutes. The peas should expand as they cook and absorb the majority of the water.

Discard the thyme and blend the yellow split peas, along with any remaining cooking liquid, with lemon juice, lemon zest, and olive oil. Season the Greek fava bean dip with salt and pepper and blend until creamy and smooth.

Step 2: Prepare toppings

Now for the toppings. If you want to stick to the traditional recipe, simply chop half of a small onion and sprinkle some on top of the dip. I wanted to make my version a bit fancy, so I decided to add pickled onions, fresh herbs, sumac, feta, and capers.

Feel free to make the pickled onions up to a week in advance.

Spoon the warm dip into a serving bowl, drizzle extra virgin olive oil, and pile on the toppings. Serve the Greek fava dip with pita bread or enjoy it by itself if you prefer.

One bite of this Greek fava dip and I felt like I was back in Greece. The warm dip is creamy and fluffy at the same time, while the toppings add extra layers of flavors and textures. I'm so glad this recipe makes a large batch because I'll be snacking on it for days!

Make-ahead and storage

• Make-ahead: After blending the cooked split peas with the other ingredients, store the dip in an airtight container in the refrigerator. The pickled onions can also be made ahead and stored separately. When ready to serve, bring the dip to room temperature or warm it slightly, then add the toppings.
• Store: Store any leftover dip in an airtight container in the refrigerator for up to 3-4 days. The toppings can be stored separately to maintain their texture. The pickled onions will hold in the refrigerator for up to a week.

Frequently asked questions

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