greekvegansplit-peasmezeolive-oilbeginner

Fava Santorinis

Name: Fava Santorinis
Prep time: 7 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Greek
Ingredients: 180 g yellow split peas; 120 g yellow onion, roughly chopped; 700 ml water; 1 bay leaf; 20 ml extra-virgin olive oil; 4 g fine sea salt; 15 ml lemon juice; 50 g red onion, very thinly sliced; 20 g capers, drained; 5 g fresh dill, finely chopped; 20 ml extra-virgin olive oil; 10 ml lemon juice

Fava Santorinis is a velvety yellow split pea purée with a sweet, earthy depth balanced by bright lemon and rich olive oil. Topped with sharp onion, briny capers, and fresh dill, it is simple, elegant, and deeply satisfying.

30 min

2 servings

392 kcal

Greek

Ingredients

For the fava

180 gyellow split peas
120 gyellow onion, roughly chopped
700 mlwater
1bay leaf
20 mlextra-virgin olive oil
4 gfine sea salt
15 mllemon juice

For the topping

50 gred onion, very thinly sliced
20 gcapers, drained
5 gfresh dill, finely chopped
20 mlextra-virgin olive oil
10 mllemon juice

Instructions

1
Rinse the yellow split peas under cold water until the water runs mostly clear. Roughly chop the yellow onion and thinly slice the red onion. Finely chop the dill. This quick prep helps the peas cook evenly and keeps the topping fresh and sharp.
2
Put the yellow split peas, chopped yellow onion, water, and bay leaf in a saucepan. Bring to a boil over high heat, then lower to a gentle simmer. Skim off any foam in the first few minutes for a cleaner flavor. Cook for 20-22 minutes, stirring occasionally, until the peas are very soft and starting to collapse.
3
While the fava cooks, combine the sliced red onion with the capers, dill, extra-virgin olive oil, and lemon juice in a small bowl. Toss well and let it sit while the peas finish cooking; this brief rest lightly softens the onion and melds the flavors.
4
Remove the bay leaf from the saucepan. Add the extra-virgin olive oil, fine sea salt, and lemon juice to the cooked peas. Blend with an immersion blender until very smooth, or mash thoroughly for a more rustic texture. If it seems too thick, add 1-2 tablespoons of hot water; the purée should be soft and spoonable because it firms slightly as it sits.
5
Let the fava rest for 3 minutes, then spoon it onto plates or into shallow bowls. Make a slight well on top, scatter over the onion-caper-dill mixture, and finish with any oil from the bowl. Serve warm or at room temperature.

Nutrition per serving

392 kcal

Calories

15g

Protein

43g

Carbs

18g

Fat

14g

Fiber

Notes

•If you want an even silkier purée, pass the blended fava through a fine sieve, though this is optional for a beginner-friendly version.
•Santorini fava is often served as a meze with olives, crusty bread, or alongside grilled vegetables.
•Do not salt the peas at the start; adding salt near the end helps them soften faster and more evenly.
•If your split peas are older and cook more slowly, add a little extra hot water and simmer a few minutes longer.

Background

Fava Santorinis is a classic dish from the island of Santorini, where small yellow split peas have been cultivated for centuries in the island's volcanic soil. Despite the name "fava," it is not made from broad beans but from split peas, cooked down into a smooth purée and typically finished with olive oil, onion, and capers. It is one of the most emblematic meze dishes of the Cyclades.

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