Recipe for Greek Style Yellow Split Pea and Garlic Spread

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This dip is prepared in a similar way as skordalia, except it uses yellow split peas instead of the traditional bread or potato. A version of this bean dip can be found on tables throughout Greece and makes a nice addition to any meal or meze spread.

Greek Style Yellow Split Pea and Garlic Spread (Fava Skordalia) Recipe Ingredients:

  • 2 cups yellow split peas
  • 2 teaspoons salt
  • 4 garlic cloves, mashed
  • 3 tablespoons red wine vinegar
  • 3 tablespoons dry white wine
  • 1 tablespoon dried Greek oregano
  • 1 tablespoon Greek olive oil
  • 2 tablespoons fresh parsley

How to Prepare Fava Skordalia:

Pick through the yellow split peas to remove any pebbles that may be there. Place them in a fine-meshed colander and rinse them with cool water. Fill a large pot with water and add the split peas. Cover the pot, set the heat to medium, and bring the water and peas to a boil. Set the heat to low and then simmer for forty minutes with the pot still covered. Add one teaspoon of the salt, return the lid to the pan, and then simmer it for an additional twenty minutes or until the split peas are soft and most of the liquid should be absorbed.

Add the peas to a blender and puree in batches until smooth. If you have an immersion blender, use that instead. All you need to do is puree the cooked split peas right in the pot. Set the puree aside so that it can cool. This should take at least thirty minutes.

Add the puree to a food processor. Add the garlic, red wine vinegar, dry white wine, and oregano and pulse until smooth. Transfer to a serving dish and drizzle with olive oil and then the parsley. Serve with plenty of Greek bread or pita bread!

PLEASE NOTE: Greek recipes can be slightly different based on a variety of reasons, such as the region of Greece that the recipe is being made in. If you have seen this Greek recipe made another way, please send us an email to greekboston@worldwidegreeks.com and we will evaluate your suggestion. Thanks!

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This post was written by Greek Boston