Chefs' Recipes

Kafeneion’s yellow split pea dip

Originating on the Greek islands of Santorini and Crete, fava is a fluffy yellow split pea dip typically served warm with charred pita bread.
Yellow split pea dip with red onion, jalapeno and charred pita bread in white bowl.James Moffatt
1H 15M

“The fava here is not fava bean but yellow split peas, which are grown on Santorini and Crete, where this dip originates,” says Kafeneion’s Stavros Konis. “It’s served warm and is a little like hummus.”




Heat 60ml oil in a large saucepan over high heat. Add vegetables with herbs and cook, stirring occasionally, until vegetables have softened (5-6 minutes).


Add split peas and cook, stirring until lightly toasted (5-6 minutes). Stir in 1 litre water and bring to the boil. Reduce heat to low and simmer covered until split peas are very soft and start to fall apart (40-45 minutes); discard herbs.


Transfer to a blender with remaining oil, 40ml water and blend until smooth; season to taste. If mixture is thick, loosen with a little more water.


Spoon warm dip onto a large platter, scatter with capers, sliced red onion, sliced spring onions, and sliced long green chillies. Drizzle with extra olive oil and serve with charred pita bread and lemon wedges on the side.

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