Greek Fava

Silky, golden, and lemon-bright — Greek Fava is Santorini's famous yellow split pea dip, topped with caramelized onions and capers. It is creamy comfort, pure and simple.

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

Servings

4 servings

Calories

280

Ingredients

• 1 1/2 cups yellow split peas, rinsed
• 1 small onion, quartered
• 2 cloves garlic
• 4 cups water
• 1/4 cup extra-virgin olive oil, plus extra to serve
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1 large red onion, thinly sliced
• 1 tablespoon capers, rinsed
• 1 teaspoon dried oregano
• Black pepper to taste

Instructions

1. Place the split peas, quartered onion, garlic, and water in a pot. Bring to a boil and skim off any foam that rises.
2. Reduce to a gentle simmer and cook for 40 minutes, stirring occasionally, until the peas fall apart completely.
3. Drain any excess water, then blend the peas with the olive oil, lemon juice, and salt until silky smooth. Add a splash of hot water if it is too thick.
4. While the peas cook, caramelize the sliced red onion in 2 tablespoons of olive oil over low heat for 15 minutes until soft, sweet, and golden.
5. Spread the fava on a serving plate in a thick layer. Swirl the top with the back of a spoon.
6. Top with the caramelized onions, capers, a drizzle of olive oil, oregano, and black pepper. Serve warm or at room temperature with bread.

Pro tips

• Skim the foam at the start for a clean, sweet flavor.
• Blend while hot for the silkiest texture — cold peas turn grainy.
• The fava thickens as it cools; thin it with a little hot water before serving.
• Caramelize the onions slowly on low heat — rushing them makes them bitter.

Frequently asked questions