Fava

Fava in the Greek food sense has nothing to do with fava beans. Rather, it’s a dip made from split peas.

Seeing as how I’m still fasting towards Greek Easter, dips, snacks and other bits & bites make the experience more bearable.

Making fava is quite easy. All one has to do is simmer the fava until the liquid has been absorbed and then give it whiz in the processor with your favourite flavourings.

This particular Fava recipe comes from famed NYC chef, Michael Psilakis. Michael has been taking Greek cuisine to new heights in New York and he’s also appeared on Iron Chef America.

The next time you have a craving for Fava, give Psilakis’ version a try and let me leave you with one piece of my own advice:

If you’re the type who’s worried about “double-dipping” at a party…just make sure any of the breads, veggies or any other food item offered with the dip is large enough for just one bite. Us Greeks could care less but why chance having a Seinfeld moment at your next party?

Michael Psilakis’ Fava

  • 1/2 pound yellow split peas
  • 1 small onion, chopped
  • 1 bay leaf
  • 6 oil-packed sun-dried tomato halves, drained
  • 2 tablespoons red wine vinegar
  • 3 large garlic cloves
  • 2 shallots, chopped
  • 3 large basil leaves
  • 1 1/2 teaspoons dried Greek oregano
  • 1/2 teaspoon fresh thyme
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • sea salt and freshly ground pepper
  • Toasted pita triangles, for serving
  1. In a large saucepan, combine the split peas with the onion, bay leaf and 4 cups of water and bring to a simmer. Cover and cook over moderate heat until the split peas are tender, about 25 minutes. Drain the split peas and discard the bay leaf.
  2. In a food processor, pulse the sun-dried tomatoes with the vinegar, garlic, shallots, basil, oregano and thyme until minced. Add the split peas. With the machine on, slowly pour in the 1/2 cup of olive oil and process until a smooth paste forms. Season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil and serve with toasted pita.

© 2008,
Peter Minakis

. All rights reserved.

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47 Comments for “Fava”

Bellini Valli

says:

This dip is one for the record books Peter…and no double dipping:D..For my Seinfeld moment…on second thought if you double dipped you’d have the whole bowl to yourself if you were eating with strangers…what’s a double dip among friends and family:D If a stranger offers you a taste of their drink you can probably double dip there too:D

Lisa

says:

Sold! On my list of things to try. Tonight I am going to make your sun-dried tomato vinaigrette.

Pixie

says:

I confess I am a double dipper. And there would likely be more than just a double dip into this salad!

Allen

says:

Sometimes I double-dip but only if it’s warranted (and if no one is looking). Your dip warrants triple-dipping!

Mary Coleman

says:

I’m starving to death. Looks like a great alternative to hummus.
Definitely making this one.

Sam Sotiropoulos

says:

Nice job with the recipe! Though technically, this dish is usually known as “Fava Pantremeni” as onion and tomato have been added. Of course, everyone is entitled to call anything whatever they like… ;-)

I am encouraged to see that you are sticking to this last week of fasting!

glamah16

says:

I dont care what the techinical name is. I want some. So healthy and yum.
BTW when I come to town next, I want a whole roasted lamb in my honor! Hahaha.

Laurie Constantino

says:

I love love love fava and can’t live without it! In fact, we had some last night, so you and I are tracking again. But I’ve previously posted my recipe, so we don’t get to have twin postings again this week. Speaking of fava, I think I’ll go eat the leftovers for lunch…

Peter M

says:

Andy, I had to add the Seinfeld reference.

Val, I don’t mind double-dipping and I have done it…sue me people!

Ahh I get what you’re doing Lisa..positive reinforcement! I won’t become a vegetarian, k?

Pixie, you’re OK in my books…double-dippin’ damsel!

Allen, imagine the horror of being caught like George Costanza? lol

Mary, if you like huumus, you’ll love fava.

Elly, are you fasting girl?

Sam…”hestika”! lol Kidding, once again I’m giving it the label as I found in the orig. recipe.

Courtney…lamb in your honour…what do I get in return, sugah?

Peter G, Thank you my friend…Kali Anastasi.

Laurie, sorry I didn’t use Santorini fava but the result was still delish.

Angela

says:

Any idea how Greek oregano differs from Italian or Mexican varieties?

Interesting tidbit about fava not being related to the bean.

I think I could eat that entire plate for dinner!

Judy @ No Fear Entertaining

says:

That dip looks so incredible Peter! That would turn into not just a snack for me. I would probably eat it all in one sitting.

Ben

says:

LOL@Seinfield moment. I don’t think Mexicans care either for double dipping. The farther north you go the more paranoid people get :-p

Great looking dip, Peter.

Kevin

says:

A split pea dip sounds good. It certainly looks good with the pita chips, olive oil and olive topping.

We Are Never Full

says:

Yum! And I heart Michael Psilakis. He seems like a funny, cool and down-to-earth guy. Plus he’s doing a shitload more for Greek food than Cat Cora has done (soooo sorry if you like her, but Peter you already know my feelings). I really need to try his restaurant! Thanks for name dropping and offering this great dip. I’ve gotta make this for a party sometime. Now I’ve just gotta find a party.

Nina's Kitchen (Nina Timm)

says:

Oh, I laughed at everyone’s confessions of double dipping. Have you ever considered taking up a career as a shrink….
Dip divine…

Nina's Kitchen (Nina Timm)

says:

Oh, I laughed at everyone’s confessions of double dipping. Have you ever considered taking up a career as a shrink….
Dip divine…

Nina's Kitchen (Nina Timm)

says:

Oh, I laughed at everyone’s confessions of double dipping. Have you ever considered taking up a career as a shrink….
Dip divine…

Nina's Kitchen (Nina Timm)

says:

Oh, I laughed at everyone’s confessions of double dipping. Have you ever considered taking up a career as a shrink….
Dip divine…

Nina's Kitchen (Nina Timm)

says:

Oh, I laughed at everyone’s confessions of double dipping. Have you ever considered taking up a career as a shrink….
Dip divine…

Nina's Kitchen (Nina Timm)

says:

Oh, I laughed at everyone’s confessions of double dipping. Have you ever considered taking up a career as a shrink….
Dip divine…

Nina's Kitchen (Nina Timm)

says:

Oh, I laughed at everyone’s confessions of double dipping. Have you ever considered taking up a career as a shrink….
Dip divine…

Nina's Kitchen (Nina Timm)

says:

Oh, I laughed at everyone’s confessions of double dipping. Have you ever considered taking up a career as a shrink….
Dip divine…

Nina's Kitchen (Nina Timm)

says:

Oh, I laughed at everyone’s confessions of double dipping. Have you ever considered taking up a career as a shrink….
Dip divine…

giz

says:

I happened to see Michael against Kat Cora on Iron Chef and thought he was very sweet and entirely humble (such a nice quality)
This treat looks like it could be a cousin to hummus.

Mochachocolata Rita

says:

I should make this dip home alone, so I can double-triple dip all I want while on Grey’s Anatomy marathon hehe

I also love fava bean chips..just lightly salted, crunch crunch!

StickyGooeyCreamyChewy

says:

I love it! My husband is a pita chip freak, but how much hummus can one eat! He would go crazy for this.

White On Rice Couple

says:

Hey, I’ll double dip into this dip any day just to get everyone to stay away from it so that I can have it all to myself!

Peter M

says:

Angela, good question…this link explains it well:

http://www.mountainvalleygrowers.com/orivulgarehirtum.htm

Judy, I think I’ll add this to my array of dips for Easter.

Ben, Mexicans & Greeks would have grand party…complete with a burro or two!

Never full, I like him too but some of his dishes can be “over the top” too.

Kat, party guests will mistake it for hummus but it’s tastier.

Nina, I would get impatient and prescribe everyone to happyness!

Marie, no spoon! Would you use a spoon for spaghetti? Tsk! Tsk!

Giz, they do taste similar but this fava tastes better.

Helene, this Iron Chef made a winner here.

One plate like this for two is not piggy.

White rice Duo…I’ll just make another batch…Greeks always make to much for guests.

Lori Lynn

says:

haha, thanks for the Seinfeld moment!
The fava flavors are coming through the computer loud and clear!

Holler

says:

I am liking the sound of this Peter! I haven’t tried it before, but I think I would like it a lot! Sounds a bit addictive actually!

Nicole

says:

It looks great! And a perfect alternative or accompaniment to hummus. I am so hungry now.

aforkfulofspaghetti

says:

As with so many of your posts, this transports me instantly back to the years when I spent lots of time in Greece. Our table was never complete without a plate of fava on it!

Susan from Food Blogga

says:

I’ve been eating favas lately too. They’re one of my favorite spring time vegetables. This is one sensational dip!

Núria

says:

Noooooo, I can’t believe that… no cheese involved!!!!!! Are you sick, Peter? He, he, I like your fava dip and yes, it looks easy to do and delicioso too :D

Janulka

says:

Oh, your fava looks so much more tastefull. I mean it! I make my fava very simple: split peas, 1 onion cut in quarters, about 1 cup olive oil, salt and peppers. And just cooking, cooking cooking till it is cooked and then I put it in kitchen aid (blender, we call it) – this is I get my fava very smooth. I serve it just with cut onions and parsley. It is the dish my husband loves!