Fava
In its own language: φάβα
Greek split pea purée served warm or cold as a dip or spread
Fava is a Greek dish made from yellow split peas cooked with onion, garlic, lemon juice, and oil, mashed into a creamy paste. It is eaten warm or cold, often as a dip. A special version from Santorini uses a unique local legume and has protected status. Fava dates back to Byzantine times.
- Made from yellow split peas, not fava beans
- Served warm or cold as a dip or spread
- Santorini’s version uses a unique local legume
- Protected designation of origin for Fava Santorinis
- Dates back to Byzantine cuisine
What is Fava?
Fava is a thick, creamy purée made mainly from yellow split peas, not fava beans as the name might suggest. The peas are cooked with chopped onion, then mashed with garlic, lemon juice, oil, and seasonings. The result is a smooth paste, pale yellow in color, with a mild, earthy flavor and a hint of tang from the lemon. It is often served as a dip or spread, similar in use to hummus.
Where does Fava come from?
Fava has its roots in Byzantine cuisine and has long been a staple in Greek tavernes. The dish is closely linked to Greek culinary tradition, and over time, a special variant developed on the island of Santorini. This version, Fava Santorinis, uses the seeds of Spanish vetchling, a legume grown only on Santorini and nearby islands, and is recognized with a protected designation of origin.
How is Fava made?
To make fava, yellow split peas are simmered with chopped onion until soft. The mixture is then mashed or blended together with garlic, lemon juice, oil, and seasonings to form a thick, smooth paste. The dish can be served either warm or cold, depending on preference, and is often garnished simply before serving.
How and when is Fava eaten?
Fava is eaten as a dip, spread, or side dish. It is common at lunch or dinner and sometimes as a snack. It can be served warm or cold, often accompanied by bread or raw vegetables. In Greece, it is a familiar sight in tavernes and at home, where it is enjoyed both on its own and as part of a larger meal.
Kinds of Fava
The most notable variation is Fava Santorinis, which uses a unique local legume instead of yellow split peas. This version is specific to Santorini and nearby islands and is protected by name. The basic method and seasonings remain similar, but the flavor and texture may differ slightly due to the different legume.
What Fava means
Fava is a traditional Greek dish with deep roots in everyday life and local cuisine. The Santorini version’s protected designation highlights its cultural and agricultural importance. Fava is widely served in Greek tavernes and is a familiar comfort food, valued for its simplicity and versatility.
Questions people ask about Fava
What is Greek fava made of?
Greek fava is made from yellow split peas cooked with onion, then mashed together with garlic, lemon juice, oil, and seasonings into a creamy paste.
Is fava the same as fava bean dip?
No, despite the name, Greek fava is not made from fava beans but from yellow split peas or, in Santorini, a local legume called Spanish vetchling.
Where does fava come from?
Fava is a traditional Greek dish with origins in Byzantine cuisine. A special version comes from Santorini, where a unique local legume is used.
How is fava usually served?
Fava is served as a dip or spread, either warm or cold. It is often eaten with bread or vegetables, much like hummus.
Is fava suitable for vegans?
Yes, fava is vegan. It contains no animal products, being made from split peas, onion, garlic, lemon juice, oil, and seasonings.
Good reading and sources
- Fava (Greek dish) on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Fava (Greek dish)", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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