All it takes is a handful of ingredients and less than an hour. A very simple yet delicious and highly nutritious dip. Enjoy it with plenty of fresh bread and a selection cured or smoked fishes and olives.


400g Greek fava or yellow split peas
700ml water
3 medium onions, peeled and roughly chopped
1 big clove of garlic peeled roughly chopped
2 carrots peeled and roughly chopped (or butternut squash or sweet potatoes)
3 bay leaves
180ml extra virgin olive oil
Lemon juice of 1 lemon
Sea salt to taste


In large sauce pan add some olive, place the onions, garlic and fry them gently, add carrots and bay leaves and cook for 5 min. Please don’t rinse the fava, just add in the pan and cover with plenty of water (about 4cm) and bring to boil.

Reduce to a simmer and cook for about 40-50 minutes or until there are very soft. Skim off any scum as necessary.

Once the fava is ready remove the bay leaves from the mix. Put the fava into a liquidiser and gradually add the olive oil and the lemon. Season with salt and taste. Drizzle with olive oil and lemon, I like to top it up with some finely chopped shallot onions .You can make a soup with your leftover fava, just add some vegetable stock.

Feeds 4 people

Photography Manos Chatzikonstantis | Food styling Despina Siahuli