You can serve it as a delicious appetizer or dip with a drizzle of extra virgin olive oil and of course some delicious pita breads on the side!  

What is Authentic Greek Fava?

One of the funny things about Fava is that it isn’t made with fava beans (broad beans) but is actually made from yellow split peas. But you can also make them with Santorini Fava beans which are that little bit more special!

Santorini Fava is what’s known as a ‘Protected Designation of Origin’ or PDO. That’s because the particular beans grown on the island in the rich volcanic soil and have been grown there exclusively for 3,500 years! And they must come from the island to be known as Santorini Fava because of the designation. Taste wise, they are known for having a velvety texture and being sweeter than other Fava beans.

Are fava beans the same as chickpeas?

Chickpeas and fava beans are two different legumes with fava beans having a more distinctive taste than chickpeas.  Both of these are also different compared to the yellow split peas that are often used to make Fava dip, just to be confusing!

What is the difference between fava and hummus?

All this talk of beans also leads to the other main question that I get about this recipe: what’s the difference between Greek Fava dip and Hummus?  The answer is in the beans!  Hummus is made with chickpeas while Fava is made with either Santorini Fava or yellow split peas.  There are other small differences and hummus often has other ingredients added to the basic recipe.  But the beans are the core thing that separates these two delicious Greek dips.

What you’ll need to make Greek Fava the traditional way

You can use any yellow split peas to make a Fava dip but if you want it to be the authentic Greek Fava, try to grab some of the PDO Santorini Fava beans.  They definitely have the best taste and the texture to them that makes for a super smooth dip. 

But if you can only find yellow split peas in the store, they work perfectly and we used them to make this recipe. And of course don’t forget to grab some extra virgin olive oil to finish the dip, as this helps to enhance its overall flavor!

Key Preparation Tips

Making this Fava beans dip is a simple process but you do want to take a little notice of how to get those beans cooked just right. Once you have the caramelized onions, garlic and thyme sauteed in the pan, you want to add the beans with warm water and olive oil.  After this, season with salt and pepper and turn the heat down the medium.

You’ll want to simmer the beans for 40-50 minutes until they have a thick and mushy consistency.  Don’t worry if there’s some white foam on the surface, just grab a slotted spoon and gently scoop this off.

Making your fava beans dip ahead of time and storing

You can store the fava beans dip in an airtight container for up to a week in the refrigerator, so it is ideal for storing leftovers or to make it ahead of when you need it.  You can also freeze it in small portions for up to 3 months. Just make sure it is thoroughly defrosted before you serve it!

Serving suggestions

This yellow split pea puree is commonly served as part of a meze platter together with some tzatziki, vegan tzatziki sauce, hummus, taramasalata, Skordalia, melitzanosalata (aubergine dip), tirokafteri (spicy feta cheese dip) and some delicious beef meatballs and lamb meatballs. Of course also by itself, with warm crusted bread or pita bread.

Enjoy!

Authentic Greek Fava recipe (Yellow Split Peas Puree)

(754 votes, average: 4.66 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 5 min
• Cook Time: 50 min
• Total Time: 55 minutes
• Yield: 10 portions
• Category: Dips
• Method: Boiled
• Cuisine: Greek

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Description

Creamy and super tasty! If you’ ve been looking for a fava recipe that actually tastes like the one served in Greece, then you have to try this authentic Greek fava recipe.

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Ingredients

• 500g yellow split peas (18 ounces)
• 3 red onions, roughly chopped
• 2 cloves of garlic, chopped
• 1 lt warm water (3 and 1/3 cups)
• juice of 2 lemons
• 1/3 of a cup olive oil
• thyme
• salt and freshly pepper

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Instructions

1. Rinse the split peas with plenty of water.
2. Heat a large pot over medium-high heat; add 2-3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.
3. As soon as the onions start to caramelise add the peas and blend. Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
4. When done, pour in the lemon juice and transfer the mixture in food processor. Mix, until the peas become smooth and creamy, like a puree.
5. Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley. Enjoy!

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Nutrition

• Serving Size: 1 portion
• Calories: 248kcal
• Sugar: 5.6g
• Sodium: 241.6mg
• Fat: 7.2g
• Saturated Fat: 1g
• Unsaturated Fat: 5.8g
• Trans Fat: 0g
• Carbohydrates: 35.8g
• Fiber: 13.4g
• Protein: 12.3g
• Cholesterol: 0mg

Keywords: Fava recipe, Greek Fava dip, Greek Split Pea Puree, Santorini Fava

The post Authentic Greek Fava recipe (Yellow Split Peas Puree) appeared first on My Greek Dish.

Tomatokeftedes are usually served as part of a meze platter, together with some chickpea fritters (revithokeftedes), hummus, tzatziki or vegan tzatziki sauce, taramasalata, Skordalia, melitzanosalata (aubergine dip), tirokafteri (spicy feta cheese dip), fava (Yellow Split Peas Puree) and some delicious beef meatballs and lamb meatballs. Of course also by themseves, with warm crusted bread or pita bread. Or serve this as a side to my delicious moussaka or vegan moussaka with lentils dishes!

If you are contemplating of visiting Santorini for this year’s Greek island holidays, then you must try out this amazing, tasty and extra flavoursome dish. 

Tomatokeftedes (Fried Santorini tomato balls / tomato fritters)

(492 votes, average: 4.79 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Yield: 6 tomato balls
• Category: Appetizer
• Method: Fried
• Cuisine: Greek
• Diet: Vegetarian

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Description

Looking for an authentic Greek tomatokeftedes recipe? Bring back memories from Greek island holidays with these Santorini tomato balls (tomato fritters)!

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Ingredients

• 200 grams of tomatoes, finely chopped. Ideally use vine ripened tomatoes to get maximum flavour
• 200 grams of tomatoes, grated
• 200 grams of feta cheese, smashed (3.5 ounces)
• 1/2 of a cup red onion (1 large onion), grated
• 2 tbsp parsley, finely chopped
• 10 spearmint leaves, finely chopped
• 6–7 basil leaves, finely chopped
• 1 tsp dried oregano
• 1/2 cup flour (or slightly more if the mixture is too loose)
• 1 tsp baking powder
• salt and freshly ground paper
• 1 egg
• oil for frying

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Instructions

1. Cut the tomatoes into 4 pieces, and with a spoon remove the flesh. Chop the flesh of the tomatoes, into small cubes, place in a colander, strain them and add sprinkle of salt. Add the grated tomatoes and mix together. Leave them for 30 minutes.
2. Into a bowl, combine the chopped tomatoes, the onions, the egg and mix with a spoon; add the herbs, and the feta cheese, smashed with a fork. In a separate bowl, mix the flour with the baking powder.
3. Add the four mixture to the tomato mixture, whilst stirring with a spoon, until the ingredients are combined and the mixture is firm enough to make the balls. Add a little more flour if needed. Put in the fridge for 30 minutes.
4. In a pan add enough olive oil to cover the bottom of the pan, and heat the oil into medium-high heat. Dip a tablespoon in some water and spoon out some of the mixture into the hot oil. Repeat this procedure until the surface off the pan is comfortably filled. You should dip the spoon in the water every time, so that the dough doesn’t stick on it. Fry the tomatokeftedes for about 2-3 minutes on each side, until nicely colored. Place them on paper towel, to absorb the extra olive oil.
5. Enjoy this very best Greek island recipe with some crusted bread, yogurt and a sip of ouzo!

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Nutrition

• Serving Size: 1 fritter
• Calories: 125 kcal
• Sugar: 3.4g
• Sodium: 547.4mg
• Fat: 6.2g
• Saturated Fat: 2.9g
• Unsaturated Fat: 3.0g
• Trans Fat: 0g
• Carbohydrates: 14.1g
• Fiber: 1.7g
• Protein: 4.4g
• Cholesterol: 14.8mg

Keywords: Tomatokeftedes, Greek tomato balls, Santorini tomato fritters

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The post Tomatokeftedes (Fried Santorini tomato balls / tomato fritters) appeared first on My Greek Dish.