Santorini Fava Recipe

Rinse and sort

Rinse the yellow split peas under cold running water, pick out any debris or discolored peas, and drain well.

Simmer the peas

Combine the rinsed peas and 6 cups water in a medium saucepan. Bring to a gentle boil over medium-high heat, skimming any foam from the surface. Reduce heat to low and simmer, partially covered, stirring occasionally, until the peas are very soft and starting to break down, 30–40 minutes. Add more water (up to 1/2 cup) during cooking if the mixture becomes too thick or sticks.

Blend to purée

When peas are tender and mostly collapsed, remove from heat. Stir in 2 tbs olive oil and 1 tbs lemon juice. Using an immersion blender directly in the pot or transferring in batches to a countertop blender, purée the peas until silky and smooth. If the purée is too thick, add up to 1/2 cup warm water to reach a spreadable, slightly runny consistency typical of Santorini fava.

Season

Taste and season the purée with 1.5 tsp fine sea salt and 1/2 tsp freshly ground black pepper, adjusting to taste. Keep warm over very low heat, stirring occasionally, or cover and set aside until ready to serve. Reheat gently if needed.

Prepare the onion

Thinly slice the red onion (about 1/2 cup). To mellow the bite, toss the onion with 1/2 tsp salt and let sit for 5–10 minutes, then gently squeeze or pat dry excess moisture with paper towel.

Make the salsa verde

In a small bowl combine the rinsed capers, chopped parsley (1/2 cup), chopped dill (2 tbs), optional oregano/thyme, minced garlic, 3 tbs olive oil, 1 tsp red wine vinegar, 1 tsp lemon juice and 1 tsp lemon zest. Add the prepared red onion, season with 1/2 tsp salt and 1/4 tsp black pepper, and stir to combine. Taste and adjust acidity or salt as needed. Let the salsa rest for 10 minutes to allow flavors to meld.

To serve, spoon warm fava into a shallow bowl or small plate, spreading it in a slight well in the center. Drizzle 1 tbs good extra-virgin olive oil over the top.

Spoon the red onion and caper salsa verde across the center or to one side of the fava. Scatter any remaining herbs from the salsa on top.

Optionally sprinkle a pinch (about 1/4 tsp) smoked paprika or ground cumin over the dish for warm aroma. Garnish with microgreens or extra chopped parsley and serve with lemon wedges to squeeze over just before eating.

Eat warm or at room temperature with crusty bread or grilled pita.