Yellow Fava (Split Peas) – Prespes, Greece (2023) 1 lb (454 g (16 oz))
Yellow Fava (Split Peas) – Prespes, Greece (2023) 1 lb (454 g (16 oz))
Yellow Fava (split peas) from Prespes, Greece. Creamy, protein-rich legumes used for traditional Greek fava dip, soups, and wholesome Mediterranean cooking.
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Details
In Greece, yellow fava is most famous for fava dip—a smooth, savory spread enjoyed with olive oil, herbs, and lemon. Beyond this classic dish, it is versatile in soups, casseroles, and vegetarian cooking, offering a nutritious source of plant-based protein, fiber, and minerals.
Average polyphenols in 1 serving (150gr) cooked: 50mg
Packaged in a 1 lb (454 g) bag to preserve freshness. Store in a cool, dry place.
Best by 08/26
Ingredients
- Harvested in Prespes, northern Greece (2023)
- Naturally dried, no additives or preservatives
In the Kitchen
- Add to soups and stews for hearty, creamy texture
- Great as a protein-rich vegetarian base for spreads and side dishes
- Pair with EVGE Extra Virgin Olive Oil for authentic Mediterranean flavor
- BRBill R.Verified BuyerI recommend this productRated 5 out of 5 stars12 seconds agoFava beans
These dried fava beans are terrific.! We have used them to make a favorite Siri Lanka Curry. Very creamy but adaptable. I plan to try an Egyptian falafel using fava together with EVGE chickpeas.
Was this helpful? - RFReg F.I recommend this productRated 5 out of 5 stars2 months agoAmazing quality
High quality legumes.
Was this helpful? - CRCheryl R.I recommend this productRated 5 out of 5 stars2 months agoGreat for appetizer
We love to make a hummus type dip with these small halved beans. Tasty as an appetizer.
Was this helpful? - JHJanet H.I recommend this productRated 5 out of 5 stars4 months agoThrilled to find this!
Just got back from Greece where we enjoyed “fava” with almost every meal on the islands. Now we can re-create it at home.
Was this helpful? - DBDavid B.I recommend this productRated 5 out of 5 stars6 months agoWonderful
Love the pureed fava like they make it in Greece. We use the recipe with sauteed onions and balsamic vinegar with toasted pinenuts–absolutely divine!
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