📝 About This Recipe
Transport your senses to the windswept cliffs of Santorini with this traditional Greek Fava, a dish celebrated for its incredible silkiness and earthy sweetness. Unlike Middle Eastern fava bean dips, this Hellenic classic uses yellow split peas simmered with aromatics until they melt into a golden, buttery puree. It is a masterpiece of Mediterranean simplicity, elevated by high-quality olive oil and the bright crunch of red onions and capers.
🥗 Ingredients
The Pulse Base
- 500 grams Yellow split peas (thoroughly rinsed until water runs clear)
- 1.5 liters Water (hot or boiling)
- 1 large Yellow onion (peeled and quartered)
- 1 medium Carrot (peeled and cut into large chunks)
- 2 pieces Garlic cloves (smashed)
- 1 piece Bay leaf (fresh or dried)
- 1/2 cup Extra virgin olive oil (high quality is essential)
- 1 teaspoon Sea salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly ground)
The Traditional Toppings
- 1/2 piece Red onion (finely diced)
- 2 tablespoons Capers (rinsed and drained)
- 2 tablespoons Fresh parsley (finely chopped)
- 2-3 tablespoons Extra virgin olive oil (for drizzling)
- 1 piece Lemon (cut into wedges for serving)
- 1 pinch Dried oregano (Greek rigani preferred)
👨🍳 Instructions
-
1
Place the yellow split peas in a fine-mesh sieve and rinse them vigorously under cold running water until the water transitions from cloudy to clear. This removes excess starch and ensures a smooth texture.
-
2
Transfer the rinsed peas to a large, heavy-bottomed pot. Add the quartered yellow onion, carrot chunks, smashed garlic, and the bay leaf.
-
3
Pour in the 1.5 liters of hot water. Bring the mixture to a boil over medium-high heat.
-
4
As the water comes to a boil, you will see a white foam rising to the surface. Use a slotted spoon to carefully skim off and discard this foam to ensure a clean flavor.
-
5
Once skimmed, stir in half of the olive oil (1/4 cup). Reduce the heat to low, cover the pot partially with a lid, and let it simmer gently.
-
6
Simmer for 45-55 minutes. Check occasionally to ensure there is enough liquid; the peas should be completely soft and starting to fall apart, having absorbed most of the water.
-
7
Remove the pot from the heat. Discard the bay leaf. For a truly traditional texture, you can leave the carrots and onions in to blend, or remove them if you want a purely pea-flavored dip.
-
8
Add the remaining 1/4 cup of olive oil, salt, and pepper to the pot.
-
9
Using an immersion blender, puree the mixture directly in the pot until it reaches a velvety, completely smooth consistency. If it seems too thick, add a splash of warm water.
-
10
Taste the fava and adjust the seasoning with more salt or pepper if necessary. Remember that the flavors will concentrate as it cools.
-
11
Transfer the puree to a shallow serving bowl. Allow it to sit for at least 15-20 minutes; fava is best served warm or at room temperature, never piping hot or ice cold.
-
12
Just before serving, use a spoon to create a decorative swirl on the surface. Generously drizzle with extra virgin olive oil and sprinkle with the diced red onion, capers, parsley, and a pinch of oregano.
💡 Chef's Tips
Always rinse the peas thoroughly to avoid a 'soapy' aftertaste and ensure the smoothest puree. Do not salt the peas at the beginning of cooking, as this can toughen their skins and increase cooking time; salt only at the end. The fava will thicken significantly as it cools; if making ahead, reheat gently with a tablespoon of water to loosen it back up. For an even deeper flavor, sauté the onions and carrots in a little oil before adding the peas and water. If you don't have an immersion blender, a food processor or a traditional food mill (passatutto) works beautifully for a rustic texture.
🍽️ Serving Suggestions
Serve alongside warm, charred pita bread or crusty sourdough slices rubbed with garlic. Pairs exceptionally well with grilled octopus or salted sardines for a traditional Greek meze spread. Enjoy with a chilled glass of Assyrtiko wine or a crisp Ouzo on ice. Add a side of Kalamata olives and feta cheese to complete the appetizer platter. Use any leftovers as a healthy, protein-rich spread for Mediterranean-style sandwiches.