Greece can be a tricky place to visit as a vegetarian. They are, after all, famous for their lamb gyros and meaty moussaka and grilled fish. So when I visited Greece last year I subsisted chiefly on dips: tzatziki, feta cheese dip, and, my personal favorite, fava. Actually made from yellow split peas (and not fava beans), this dip is incredibly simple and yet somehow I could not stop eating it. I ordered it at every taverna I came across, and it was always delicious: smooth, creamy, and satisfying—especially when served with homemade flatbread. Don't skip out on the toppings; the olive oil, lemon juice, parsley, and raw red onion really liven up the purée.

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