Many cultures have their own versions of pureed beans; Fava is the Greek one! Fava is often described to be similar to houmous, in a way if you like houmous, you’ll probably like Fava as well, although they are two very different dishes. Fava is made of pureed yellow split peas (or Fava beans, as they are called in Greece) and is usually served as an appetiser, not as just a dip, although it can be enjoyed as a dip as well! The most famous Greek Fava is the one from Santorini, which has a PDO status and is supposed to be the best one of all! In our shop you can buy Fava loose from Feneos, as well as prepackaged Santorini Fava.

A couple of weeks ago we started selling Fava ready to eat in our shop and it has proved to be a great hit with a lot of our customers asking for the recipe.


Cooking time: 1hr

Serves: 2-3

Suitable for vegetarians and vegans


1 cup yellow split peas

4 cups water

1 onion

unrefined sea salt

extra virgin olive oil

1 lemon

capers or caper leaves

wild thyme


In a saucepan add the water, the yellow split peas and the onion cut in big pieces and bring to boil. Keep stirring to avoid the beans getting stuck to the bottom of the saucepan and keep removing the foam from the top. Please note you may need to add water. After about 45mins to 1hr of boiling the beans over medium heat, it should be ready. If you want your fava to have a very creamy texture you can put it in the blender, if you prefer a more homemade slightly chunky texture just use a fork or a spoon to mash it a bit more. Put the fava in a bowl and add extra virgin olive oil, lemon and salt. Mix it well and then put it on a dish, sprinkle on top finely chopped onion or spring onion capers or caper leaves, a bit more olive oil and thyme.