Santorini Fava Recipe

Rinse and prep peas

Place the yellow split peas in a fine-mesh sieve and rinse under cold running water until water runs clear. Pick through to remove any small stones or debris.

Sweat the aromatics

In a medium saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the halved onion, leek (if using), and carrot. Cook, stirring occasionally, until softened and fragrant, about 4–5 minutes — do not brown.

Cook the peas

Add the rinsed split peas to the saucepan and stir to coat with the aromatics and oil. Pour in 4 cups of water and bring to a simmer over medium-high heat. Skim any foam that rises. Reduce heat to low, cover partially, and simmer gently until the peas are very soft and breaking apart, 30–40 minutes. Stir occasionally and add a splash more water if the mixture becomes too thick before peas are tender.

Blend to purée

When peas are soft, remove and discard the cooked onion, carrot, and leek pieces (they’ve flavored the cooking liquid). Using an immersion blender or a countertop blender (working in batches if necessary), purée the peas until very smooth. If using a blender, return purée to the saucepan afterwards.

Finish seasoning

Over low heat, stir in 2 tablespoons of olive oil, the lemon juice, salt, and pepper. Adjust seasoning to taste. If the purée is too thick, add hot water, 1–2 tablespoons at a time, until you reach a spreadable, silky consistency. Keep warm on the lowest heat, stirring occasionally to prevent sticking.

Prepare garnish while fava cooks: very thinly slice the shallot or red onion and place in cold water for 5 minutes to soften and reduce bite, then drain thoroughly.

To serve, spread a generous scoop (about 1/2 cup) of warm fava in the center of each plate or on a communal platter, using the back of a spoon to create a shallow well in the center.

Drizzle 1/2 tablespoon of extra-virgin olive oil over each portion, scatter the softened shallot slices and capers across the top, and sprinkle the chopped dill or parsley. Add a light dusting of smoked paprika or Aleppo pepper if using.

Serve immediately with lemon wedges and warm crusty bread or pita for scooping. Encourage diners to squeeze a little lemon over their portion before eating.