The Green Greek

Fava (aka Greek Humus)

Background
Fava is the Greek word for Yellow Split Pea Spread. Fava is a classic tavern specialty and can be found on the
menus of almost all authentic Greek taverns. Can be eaten on its own, on bread/pita or is even a great
side/accompaniment for meat & seafood. The best Fava peas are grown on the island of Santorini. Its
volcanic terrain provides for a low humidity soil which forces the legume to “struggle” to grow, which
appears to only intensify the flavor of the few fruits and vegetables that do grow on the island.

What to Buy
Santorini Fava is simply not available here, so I am providing two more-than-acceptable substitutes. The closest thing you will find
to Greek Fava (not to be confused with a Fava Bean which is totally different) is either Chickpeas (aka Garbanzo Beans) or Yellow
Split Peas or Yellow Lentils.

Chickpeas (aka Garbanzo Beans) or Yellow Split Peas or Yellow Lentils

Olive Oil

Lemon

Garlic

White Vinegar

Salt

Pepper

Red Onion

Parsley

I tend to use chickpeas because you can find them canned, which greatly reduces your prep time to not have to soak, husk and boil
them in order to prepare for pureeing. The good news about using yellow split peas or yellow lentils (although slightly harder to
find) is that they almost always come pre-husked so all you have to do is soak and boil them.

Proportions
These seasoning proportions are only suggestions, so I encourage adding/reducing to suite your taste.

For every 1 can (16oz) of chickpeas:

2 tablespoons olive oil

Juice of 1 half lemon

1 clove of garlic (pressed)

One bottle cap of white vinegar

1 teaspoon salt

1/2 teaspoon pepper

Easy as 1-
1-2-3
Step 1: Puree the peas to your desired texture
Tip: if you are using a Cuisinart or blender, puree the peas one can at a time so you can better control the overall consistency. Trying to puree large
quantities results in an almost liquid-like consistency of the peas close to the blade and nearly whole peas at the top. I tend to like to have a mixed
consistency/texture so I usually make 3 cans; 2 of them I puree to a nice smooth texture and one can I will leave a little more course and chunky to
add to the texture. Adding the olive oil, lemon juice and vinegar while pureeing will also help keeps things moving and keep the peas from sticking
to the blades.

Step 2: Add seasonings and mix well. I have best results using a silicon spreader.

Step 3: Garnish with chopped Red Onion & Parsley. I often pour a little more Olive Oil and Lemon Juice on top too.