📝 About This Recipe
Transport your senses to the volcanic cliffs of Santorini with this iconic Greek meze, a dish so creamy and comforting it's often called 'the soul of the Aegean.' Despite its name, this dish is crafted from yellow split peas, which are simmered into a luscious, golden purée infused with sweet onions and high-quality olive oil. It is a masterclass in Mediterranean simplicity, offering a sophisticated balance of earthy sweetness and bright, citrusy acidity.
🥗 Ingredients
The Base
- 500 grams Yellow split peas (rinsed thoroughly until water runs clear)
- 2 medium Red onion (roughly chopped)
- 2 cloves Garlic (smashed)
- 1.5 liters Water (or vegetable stock for extra depth)
- 1/2 cup Extra virgin olive oil (high quality is essential here)
- 1 Bay leaf (dried)
- 1 teaspoon Sea salt (adjust to taste)
- 1/2 teaspoon Freshly ground black pepper
- 1 tablespoon Lemon juice (freshly squeezed)
Traditional Toppings
- 1/2 Red onion (very finely diced)
- 2 tablespoons Capers (rinsed and drained)
- 2 tablespoons Fresh parsley (finely chopped)
- 2 tablespoons Extra virgin olive oil (for drizzling)
- 1 pinch Dried oregano (preferably Greek wild oregano)
- 1 Lemon wedges (for serving)
👨🍳 Instructions
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1
Place the yellow split peas in a fine-mesh strainer and rinse them under cold running water for 2-3 minutes, tossing them with your hands until the water transitions from cloudy to clear.
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2
In a large, heavy-bottomed pot, heat 2 tablespoons of the olive oil over medium heat. Add the chopped red onions and sauté for 5-7 minutes until they are soft and translucent, but not browned.
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3
Add the smashed garlic cloves and the rinsed split peas to the pot. Stir well for 1 minute to coat the peas in the oil and onion juices.
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4
Pour in the water (or stock) and add the bay leaf. Bring the mixture to a rolling boil.
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5
As the water begins to boil, a white foam will rise to the surface. Use a slotted spoon to carefully skim off this foam and discard it; this ensures a clean flavor and smooth texture.
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6
Reduce the heat to low, cover the pot partially with a lid, and let it simmer gently for 45-50 minutes. The peas should be completely soft and starting to fall apart.
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7
Once the peas are tender and most of the liquid has been absorbed (it should look like a thick porridge), remove the pot from the heat. Discard the bay leaf.
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8
Stir in the remaining extra virgin olive oil, sea salt, black pepper, and lemon juice.
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9
Using an immersion blender directly in the pot, process the mixture until it is perfectly smooth and velvety. If you prefer a more rustic texture, you can use a wooden spoon to vigorously beat it instead.
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10
Taste the purée and adjust the seasoning. It may need a touch more salt or lemon juice to brighten the earthy tones.
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11
Transfer the Fava to a shallow serving platter or wide bowl. Use the back of a spoon to create decorative swirls or a 'well' in the center.
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12
Garnish generously with the finely diced raw red onion, capers, and fresh parsley. Drizzle with a final flourish of olive oil and a sprinkle of oregano.
💡 Chef's Tips
Always rinse your split peas thoroughly to remove excess starch, which prevents the purée from becoming gummy. If the purée feels too thick after blending, add a tablespoon of warm water at a time until you reach a spreadable consistency. The quality of your olive oil will define this dish—use a cold-pressed Greek oil for the most authentic, peppery finish. Fava thickens significantly as it cools; if making ahead, reheat gently with a splash of water to restore the creaminess. For an extra layer of flavor, try sautéing a diced carrot with the onions at the beginning.
🍽️ Serving Suggestions
Serve warm or at room temperature with plenty of toasted pita bread or crusty sourdough. Pair with a glass of Assyrtiko wine, the crisp white wine native to Santorini, to cut through the richness. Top with caramelized onions and octopus for a traditional 'Fava Pantremeni' (married fava) variation. Include it as part of a meze platter alongside Kalamata olives, feta cheese, and dolmades. Serve as a creamy bed for grilled lamb chops or roasted Mediterranean vegetables.