Greek Fava Bean Puree with Crispy Onion
A silky, golden puree of yellow split peas brightened with lemon juice and olive oil, topped with sweet caramelized onions and fresh mint. Despite its name, this classic Greek dip contains no fava beans—it's made from yellow split peas for a naturally creamy texture. Serve warm or at room temperature with bread, vegetables, or as a side.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5 min
- Makes
- About 2 cups puree, serving 6 as a dip or side
Steps
Before you start
- Rinse the split peas under cold water and pick through for any stones or debris
- Have a fine-mesh strainer ready for draining
- Juice the lemon fresh (you'll need about 2 lemons for ¼ cup juice)
Start the peas
- Place the rinsed split peas and 4½ cups (1050 ml) water in a large 3-quart saucepan or Dutch oven.
- Bring to a boil over high heat, then reduce to a gentle simmer.
- Cook uncovered for 40–45 minutes, stirring occasionally, until the peas break down completely and the mixture is very soft and creamy.
- The peas should easily mash against the side of the pan with a wooden spoon.
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Ready when: Peas are completely soft and easily mash against the pan; no whole peas remain
Tip: Do not skip the occasional stir to prevent sticking to the bottom. If the mixture seems too thick before peas are fully soft, add a splash of water.
Season the puree
- While the peas are cooking, begin caramelizing the onions (see next step).
- When the peas are fully cooked, remove from heat and stir in the kosher salt (1½ teaspoons / 9 g).
- Add the fresh lemon juice (¼ cup / 60 ml) and the extra-virgin olive oil (⅓ cup / 80 ml).
- Stir until smooth and well combined.
- Taste and adjust salt and lemon to your preference—the puree should be bright and well-seasoned.
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Ready when: Puree is smooth, creamy, and uniformly yellow-golden
Tip: Reserve some of the cooking water if the puree seems too stiff; thin it with 1–2 tablespoons at a time for silky texture.
Caramelize the onions
- While the peas cook, heat 3 tablespoons (45 ml) olive oil in a medium 10-inch skillet over medium heat.
- Add the thinly sliced onions (about 400 g / 2 medium) and kosher salt (½ teaspoon / 3 g).
- Cook, stirring occasionally, for 20–25 minutes.
- The onions will first soften, then gradually turn golden brown.
- Continue cooking until deeply caramelized, with edges turning brown and the onions very soft and jammy.
- Add the minced garlic (1 clove) in the final 2 minutes of cooking, stirring constantly.
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Ready when: Onions are deeply golden brown and very soft, with some darker caramelized edges
Tip: Do not rush the caramelization—medium heat ensures even browning without burning. If onions darken too quickly, reduce heat slightly.
Blend if desired
- For a completely smooth puree, use an immersion blender directly in the pot for 1–2 minutes, or transfer to a food processor and pulse until silky.
- For a slightly rustic texture, skip this step.
- Transfer the puree to a serving bowl.
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Ready when: Puree reaches desired smoothness
Tip: Blending is optional—many Greek cooks prefer a coarser, more rustic texture that you can achieve by mashing thoroughly with the wooden spoon.
Finish and serve
- Top the warm or room-temperature puree with the caramelized onions and garlic, including all the oil from the skillet.
- Scatter fresh chopped mint over the top and finish with a generous crack of black pepper.
- Drizzle with a touch more extra-virgin olive oil if desired.
- Serve immediately or let cool to room temperature.
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Ready when: Dish is garnished and ready to serve
Tip: Save a tablespoon of caramelized onions to place in the center of the puree before serving for a visually striking presentation.
Good to know
Tips
- True Greek fava (fava) is made from yellow split peas, not fava beans—this is the authentic version. Despite the name confusion, it is one of Greece's most beloved dips.
- For the silkiest puree, blend with a little of the cooking water reserved at the end. Start with 2 tablespoons and blend, adding more only if needed.
- This dip is best served warm or at room temperature, never chilled straight from the fridge—cold purees lose their silky appeal.
- Caramelized onions are the soul of this dish. Don't rush them; low and slow heat creates deep sweetness and jammy texture that defines the flavor.
Make ahead
The puree (without toppings) can be made up to 2 days ahead and refrigerated. The caramelized onions can also be made ahead and stored separately. Reheat the puree gently in a saucepan with a splash of water or warm it in the microwave, then top with freshly warmed onions and mint just before serving.
Storage & reheating
Refrigerate the puree in an airtight container for up to 4 days. Store caramelized onions separately for up to 5 days. Freeze the puree alone (without toppings) for up to 3 months; thaw overnight in the fridge and reheat gently. Do not freeze the caramelized onions as they become soggy. Reheat in a saucepan over low heat, stirring occasionally and adding a splash of water if needed to restore creaminess.
Substitutions
- fresh mint leaves → fresh dill or parsley. Dill or parsley gives a more savory herb note. Use the same amount, finely chopped.
- fresh lemon juice → white wine vinegar. Use about 2 tablespoons (30 ml) vinegar to replace the lemon juice for a slightly different tang. Adjust to taste.
- yellow split peas → dried yellow lentils or fava bean powder. Yellow lentils cook slightly faster (25–30 minutes); fava bean powder creates an even creamier texture. Use the same weights.
- garlic clove → roasted garlic clove. Roasted garlic adds a sweeter, more mellow flavor. Use 1 clove, mashed.
