Fava

August 17, 2025

Fava - kvalifood.com

Fava is a Greek yellow split pea puree from Santorini, served as a meze dip or side dish. Despite the name, it has nothing to do with fava beans – it is made entirely from yellow split peas, simmered until they collapse into a smooth, thick puree, then finished with olive oil and lemon juice. Served warm or at room temperature, topped with raw red onion and capers.

Serves 4-6

Ingredients

450 g yellow split peas, rinsed
1 medium onion (ca. 100 g), roughly chopped
2 cloves garlic (ca. 10 g), chopped (optional)
1 bay leaf
1.5-1.7 l water
80 ml extra-virgin olive oil, plus more, for serving
3 tbsp fresh lemon juice (ca. 1 lemon)
salt
freshly ground black pepper

Garnish

raw red onion, thinly sliced
capers
extra-virgin olive oil
fresh parsley (optional)

Directions

Heat 2 tbsp of the olive oil in a medium-large pot over medium heat. Add the onion and cook 5 minutes until softened. Add the garlic if using and cook 1 minute more.

Add the split peas, bay leaf, and water. Bring to a boil, then reduce to a gentle simmer. Skim any foam that rises.

Cook uncovered or partially covered for 45-60 minutes, stirring occasionally, until the peas have completely broken down into a thick puree. Add more hot water if the mixture gets too thick before the peas are fully soft.

Remove the bay leaf. Blend with an immersion blender until smooth. While blending, add the remaining olive oil and the lemon juice. Season with salt and pepper.

The puree should be the consistency of thick hummus – it thickens further as it cools. Adjust with a splash of water if needed.

Spread onto a shallow plate. Create a few indentations, drizzle generously with olive oil, and top with sliced red onion and capers.

Notes

For a richer taverna-style result, increase olive oil to 160 ml or more and blend it into the puree.
Omit the garlic for a stricter Santorini-style fava. Include it for a more mainland version.
Good warm, at room temperature, or cold. The puree firms up when refrigerated – let it come to room temperature or thin with water before serving.
Vinegar is a traditional substitute for lemon juice in some versions.