📝 About This Recipe
Hailing from the volcanic soils of Santorini, this velvety yellow split pea puree is a cornerstone of Aegean gastronomy. Unlike the green broad beans often associated with the name 'fava' in English, this dish uses yellow split peas to create a naturally creamy, earthy base brightened by premium olive oil and lemon. It is a humble yet sophisticated masterpiece that captures the essence of the Mediterranean sun in a single bowl.
🥗 Ingredients
The Pulse Base
- 500 grams Yellow split peas (Fava Santorinis) (rinsed thoroughly in cold water)
- 2 medium Red onion (roughly chopped)
- 2 pieces Garlic cloves (smashed)
- 1.5 liters Water (hot, plus more if needed)
- 1/2 cup Extra virgin olive oil (high quality Greek oil preferred)
- 1 piece Bay leaf (fresh or dried)
- 1 teaspoon Sea salt (to taste)
- 1/2 teaspoon Black pepper (freshly ground)
The Traditional Toppings (Garnish)
- 1/2 small Red onion (finely diced)
- 2 tablespoons Capers (rinsed and drained)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 piece Lemon (cut into wedges)
- 2 tablespoons Extra virgin olive oil (for drizzling)
- 1/2 teaspoon Dried oregano (wild Greek oregano if possible)
👨🍳 Instructions
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1
Place the yellow split peas in a large bowl and rinse them under cold running water multiple times until the water runs clear. This removes excess starch and ensures a smooth texture.
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2
In a heavy-bottomed pot or Dutch oven, heat 3 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 to the pot and cook for another 1-2 minutes until fragrant.
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4
Stir in the rinsed split peas, coating them thoroughly in the onion-infused oil.
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5
Pour in the 1.5 liters of hot water and add the bay leaf. Bring the mixture to a boil.
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6
As the water boils, white foam will rise to the surface. Use a slotted spoon to carefully skim this foam off and discard it; this leads to a cleaner flavor and better digestion.
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7
Reduce the heat to low, cover the pot partially, and simmer gently for 45-55 minutes. Stir occasionally to prevent the peas from sticking to the bottom.
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8
The peas are done when they have completely broken down into a thick, mushy consistency and have absorbed most of the water.
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9
Remove the bay leaf and discard. Season the mixture with sea salt and freshly ground black pepper.
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10
Using an immersion blender directly in the pot (or transferring to a regular blender), process the mixture while slowly drizzling in the remaining olive oil until the puree is silky and aerated.
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11
Taste and adjust seasoning. If the puree is too thick, add a splash of warm water; it should be the consistency of a thick hummus but will firm up as it cools.
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12
Spread the warm fava onto a shallow serving platter, creating 'wells' with the back of a spoon to catch the oil.
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13
Garnish generously with finely diced red onion, capers, parsley, and a dusting of dried oregano.
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14
Finish with a final generous drizzle of extra virgin olive oil and serve with lemon wedges on the side.
💡 Chef's Tips
Use the highest quality Greek Extra Virgin Olive Oil you can find; it provides the primary flavor profile. Do not salt the peas at the beginning of cooking, as this can make the skins tough and increase cooking time. For a 'married' fava (Fava Pantremeni), sauté extra onions with capers and caramelized cherry tomatoes to pour over the top. If the puree becomes too firm after refrigerating, reheat it with a tablespoon of water and a whisk to restore its creaminess. Always skim the foam diligently during the first 10 minutes of boiling for the brightest yellow color.
🍽️ Serving Suggestions
Serve warm or at room temperature with crusty sourdough bread or warm pita triangles. Pairs beautifully with grilled octopus or salted sardines for a traditional meze spread. Enjoy alongside a crisp, acidic white wine like a Santorini Assyrtiko. Add a side of Kalamata olives and pickled sea fennel for a punchy, salty contrast. Use as a protein-rich base for roasted root vegetables or sautéed wild greens (Horta).