Cook and Scale
Greek Fava (Yellow Split Pea Dip)
6 servings · 50 min total
A silky, golden puree of yellow split peas finished with olive oil, lemon, capers and red onion — Santorini's favorite meze.
Ingredients
- 300 g yellow split peas
- 1 onion, finely chopped
- 2 garlic, minced
- 8 dl water
- 4 tbsp olive oil, plus extra to serve
- 1 bay leaf
- 2 tbsp lemon juice
- ½ red onion, finely chopped, to serve
- 1 tbsp capers, to serve
- 1 tsp salt
- black pepper to taste
Method
- 1.
Soften the onion and garlic — Heat the olive oil in a pot and sauté the onion and garlic over medium heat for 5 minutes until soft.
- 2.
Simmer the split peas — Rinse the split peas and add to the pot with the water and bay leaf. Bring to a boil, then reduce heat and simmer for 40 minutes, skimming foam occasionally, until the peas fall apart and most liquid is absorbed.
- 3.
Blend the fava smooth — Discard the bay leaf. Blend the mixture until smooth, adding a little hot water if needed to loosen. Stir in the lemon juice and season with salt and pepper.
- 4.
Plate and top the fava — Spread onto a plate, drizzle generously with olive oil, and top with chopped red onion and capers. Serve warm or at room temperature with bread.