Greek fava (split pea purée)

A smooth Greek purée of yellow split peas, lemony and drizzled with olive oil, topped with red onion. Mild and creamy, it is enjoyed as a meze with bread or crudités.

Prep: 10 min  |  Cooking: 35 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 200 kcal · 6 g protein · 14 g carbohydrate · 12 g fat

Ingredients

• 250 g yellow split peas
• 1 onion
• 1 lemon
• 3 tbsp olive oil
• 1 red onion (to garnish)
• salt, pepper

Method

1. Cook the split peas with the onion until they break down.
2. Blend to a smooth purée.
3. Season with lemon juice and olive oil.
4. Serve warm, topped with red onion and a drizzle of oil.

Nutritional benefits

Split peas are an excellent source of plant protein, fibre and iron, very filling and with a low glycaemic index. Blended into a creamy, lemony purée, they make a healthy, smooth Greek meze, an alternative to hummus. Olive oil provides good fats. Naturally vegan and gluten-free.

Variations and substitutions

• With capers as a garnish.
• With cumin or dill.
• Thinner, as a soup.
• With grilled octopus (traditional non-vegetarian version).

Storage and making ahead

Keeps for 4 days in the fridge; thickens as it cools (loosen with water or oil).

💡 Good to know

Fava is served warm, generously drizzled with olive oil and lemon, with raw red onion: it is the classic Greek presentation.

Related reading

Discover more vegetarian recipes · vegan recipes · high-protein recipes · gluten-free recipes · dairy-free recipes.

Ingredients in this recipe: split peas · onion · lemon · olive oil · salt.

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