Fava (Yellow Split Pea Puree)

Santorini is known as the beautiful Greek island with white-washed homes, cobbled streets, blue domes and picket fences. Set against the Mediterranean Sea, it boasts some of the most breathtaking sunsets in the world. Santorini is a must visit. Besides the stunning beauty, Santorini also produces the best yellow split peas in Greece. Tavernas all over the island use those split peas to create an island favorite—FAVA.

Do not confuse this dish with fava beans (koukia). However fava got its name, it’s a puree of split peas, onions, olive oil and herbs, and is typically served as a meze. You can serve this filling dip creamy (by using a blender) or chunky (served directly from the pot) depending on your liking. To give extra flair and flavor, fava can be topped with a variety of garnishes, such as diced red onions, feta cheese, capers, chopped parsley, kalamata olives, sun-dried tomatoes, or anchovies. Fava is best paired with crusty bread as a dip, or eaten plain as a side dish.

Smooth, warm, delicious, and extremely healthy, fava invites you to embrace your life whether you’re lucky enough to visit Santorini or not this recipe will stimulate your taste buds just like the tavernas do in Santorini. Go ahead and enjoy fava in your home year-round from sunrise to sunset.

 

Fava (Yellow Split Pea Puree)
Author: 
Recipe type: Appetizer/Meze
Cuisine: Greek
Serves: 2
 
Fava is smooth, warm, delicious, and extremely healthy. It can be served creamy (by using a blender) or chunky (served directly from the pot) depending on your liking.
Ingredients
  • 1 cup yellow split peas, rinsed
  • 1 large red onion, finely chopped
  • 4 cloves of garlic, chopped
  • 2 bay leaves
  • ½ cup extra virgin olive oil, plus more for serving
  • ¼ cup lemon juice
  • Salt and pepper to taste
  • 2 teaspoons dried oregano
Instructions
  1. Wash and rinse split peas in a colander.
  2. Place the peas, garlic, onions, bay leaves, and half the olive oil in a saucepan. Add enough water to cover the peas and bring to a boil. Skim any foam that forms on the surface.
  3. Reduce the heat to low and simmer, checking and stirring the peas occasionally. Add water to the pan throughout if needed. Cook until the peas soften (about 30-45 minutes).
  4. When the split peas have softened and look mashed together, remove from heat and mix in the salt, pepper, and oregano. Remove the bay leaves.
  5. Transfer contents into a food processor (or you can use an immersion blender) and add lemon juice and the remaining olive oil. Blend until desired texture, chunky or smooth. Season to taste.
  6. Serve and drizzle with olive oil. Garnish with toppings of choice.

 

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2 thoughts on “Fava (Yellow Split Pea Puree)

  1. Anonymous says:

    Santorini is also known for being the edge of a deep caldera, steep and moon-shaped, the remains of an ancient volcano. Some speculate it is where the Atlantis myth originated. I visited there a very long time ago, but didn’t have fava!

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