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Greek Split Pea Dip with Onion-Roasted Pepper Relish (Fava)

3 cups

1 hour 20 minutes 20 minutes active

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The Greek name for this dip is “fava,” though it contains no fava beans. Instead, dried yellow split peas are simmered until thick and porridge-like, then pureed with red wine vinegar and extra-virgin olive oil to produce a rich, creamy hummus-like dip. A relish made with roasted red peppers, capers and fresh herbs brightens its earthy flavors. Serve with pita bread and crudités.




Don't forget to stir the split peas as they simmer, and make sure to scrape along the bottom of the pot. If you begin to feel the peas sticking to the bottom, stir more frequently to prevent scorching.

1 hour 20 minutes

20 minutes active


  • 4

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 1

    medium red onion, finely chopped, divided


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Meta C.
January 25, 2024
Needs to be fresh
Very good. Need to eat when its fresh. Also the liquid that accumulates is a bit of a problem
Diane H.

Would this work with green split peas? Might be a terrible color, but where I live (Mexico) I can't get yellow ones.

Janelle C.

Hi Diane,

The beans have similar cooking time so you can make this swap, however, green split peas tend to be sweeter. There may be a slight difference in regards to taste.

The Milk Street Team

Naomi G.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Robert S.

Can Toot Dal be substituted for the yellow split peas?

Lynn C.

Hi Robert -

No. Split peas are field peas that are either yellow or green and grown specifically for drying. When these peas are hulled and then split in half along the natural seam, they become split peas. This encourages faster cooking and eliminates the need to presoak. The yellow legumes sold as toor dal are lentils. Lentils do come split such as the red/yellow lentil, which is from the masoor lentil and used to create Indian dals. These lentils usually require pre-soaking since they still have a hard shell. The cooking time in our Greek Split-Pea Dip would not work for toor dal lentils.

The Milk Street Team