Introduction
Fava is a beloved Greek dish made from yellow split peas, pureed into a silky, smooth consistency that resembles hummus but with a distinctly earthy and slightly sweet profile. Despite its name, it is not made from fava beans but from the Lathyrus clymenum plant, which has been cultivated on the island of Santorini for millennia. The traditional preparation involves simmering the yellow split peas with onions and carrots until they disintegrate, then blending them with a generous amount of extra virgin olive oil and lemon juice. It is almost always served as a warm or room temperature meze, topped with a "marriage" of garnish consisting of chopped raw onions, capers, and another drizzle of olive oil, making it a staple of the Aegean diet.
Ingredients
The Fava Base
500g yellow split peas, rinsed thoroughly
1 large red onion, peeled and quartered
2 cloves garlic, peeled
1.5 liters water
1/2 cup extra virgin olive oil
Salt and white pepper to taste
The Aromatics
1 bay leaf
1 tsp dried oregano (optional)
Juice of 1 to 2 lemons
The Toppings (The Garnish)
1 small red onion, very finely diced
1/4 cup extra virgin olive oil
2 tbsp capers, rinsed
Fresh parsley, chopped
A sprinkle of red pepper flakes (boukovo) or sweet paprika
The Finishing Touches
Crusty sourdough bread or warm pita
A few Kalamata olives on the side
A final squeeze of fresh lemon
Preperation
Yellow Split Peas: Rinse the peas thoroughly under cold running water until the water is clear and no foam remains.
Aromatics: Peel and roughly chop the red onion and mince the garlic cloves to boil alongside the peas for flavor.
Liquids: Measure out the water or vegetable stock and have a bottle of high quality extra virgin olive oil ready for the emulsion.
Citrus: Squeeze the juice of a fresh lemon to stir in at the end for brightness and acidity.
Garnish: Finely dice a small red onion, capers, and fresh parsley to scatter over the top of the smooth purée.
Step by Step
The Peas: Use yellow split peas, specifically the Lathyrus clymenum variety if possible. Rinse them thoroughly under cold running water until the water runs clear to remove excess starch.
The Aromatics: Place the peas in a heavy pot with a whole peeled onion, a few cloves of garlic, and a bay leaf. Cover with plenty of water and bring to a boil.
The Simmer: Skim off any foam that rises to the surface during the initial boil. Reduce the heat to low and simmer for about 40 to 50 minutes until the peas are completely soft and have started to break down into a thick mash.
The Puree: Remove the bay leaf. Discard the onion or blend it in with the peas. Use a food processor or an immersion blender to whip the mixture into a perfectly smooth, velvety cream.
The Oil: Stir in a generous amount of high quality extra virgin olive oil while the puree is still warm. This emulsifies the mixture, giving it a rich, buttery texture.
The Seasoning: Add sea salt and a squeeze of fresh lemon juice to brighten the flavor. The taste should be earthy but well-balanced.
Finishing: Spread the fava on a shallow plate. Top it with "pantremeni" style (married) garnishes: finely chopped red onion, a drizzle of olive oil, and a handful of capers or chopped parsley.
Serving: Serve at room temperature or slightly warm as a dip, ideally with crusty bread or grilled octopus on the side.
Origin:
Santorini / Cyclades
Diet
Vegan, Gluten-Free
Equipment Needed:
Heavy-bottomed pot, Blender or food processor.
Cultural History
Fava is a velvety, golden puree made from yellow split peas and stands as one of the most iconic dishes of the Aegean, specifically the island of Santorini. Despite its name, it is not made from broad beans but from the Lathyrus clymenum plant, which has flourished in the island's volcanic soil for over three thousand years. The peas are slow simmered with onions until they break down into a smooth and creamy consistency, then vigorously whipped with a generous amount of extra virgin olive oil and lemon juice. Traditionally served as a warm or room temperature meze, it is "married" with toppings of chopped raw onions, capers, and more oil to create a play of sweet and sharp flavors. This humble dish represents the extraordinary resilience of Greek island agriculture, turning a simple legume into a sophisticated and nutrient dense staple of the Mediterranean table.
Yiayias Secret
The secret to a velvet-smooth Fava is the meticulous skimming of the pulses and the final emulsification. You must rinse the yellow split peas thoroughly and, once they reach a boil, spend time carefully skimming the foam from the surface. Removing these impurities ensures a clean flavor and a bright, vibrant yellow color.
While the peas simmer with a whole onion and bay leaf, they must cook until they are completely falling apart and have absorbed nearly all the liquid. The real magic happens at the end: traditionally, the mixture is passed through a fine sieve, but you can use a blender to whip it with a very generous amount of extra virgin olive oil and fresh lemon juice. This creates a creamy, airy puree that is light rather than dense. Serve it "married" (pantremeni) by topping the warm puree with caramelized red onions, a sprinkle of capers, and another drizzle of raw olive oil to cut through the richness of the peas.
Substitution Notes
The Pulse: Yellow split peas are the standard. While Santorini Fava (made from Lathyrus clymenum) is the most prized for its velvet texture, regular yellow split peas are the most common substitute. Do not use green split peas, as they have a grassier flavor and will not produce the characteristic bright yellow color.
The Aromatics: The peas are simmered with whole onions and sometimes garlic. For a sweeter base, add a sliced carrot. If you want a more savory depth, a bay leaf can be added to the pot during the boiling process.
The Texture: To achieve the signature "velvety" consistency, the peas must be pureed while warm. Traditionally done with a food mill, a stick blender or food processor is a modern substitute. If the puree is too thick, thin it with a little boiling water or vegetable broth, never cold water.
The Fat: A generous amount of extra virgin olive oil is folded in after pureeing to create an emulsion. Using butter is not traditional and will change the flavor profile from bright and peppery to heavy and dairy-forward.
The Finish: This is crucial for "marrying" the flavors. It is traditionally topped with finely diced red onions, capers, and a squeeze of lemon. If you find raw onions too sharp, substitute with caramelized onions or spring onions.
The Serve: Often served at room temperature. If you have leftovers, they will firm up significantly; you can slice the cold fava, dredge it in flour, and pan-fry it to make "Fava-keftedes."
Wine Pairings
Fava is a velvety, earthy puree made from yellow split peas, typically served warm with a generous pour of extra virgin olive oil and topped with chopped red onions, capers, or lemon juice.
White Wine (The Traditional Choice): A wine with significant acidity and a saline quality is essential to cut through the creamy, starchy texture of the peas. A Santorini Assyrtiko is the ultimate pairing, as its volcanic minerality and citrus punch brighten the dish. Alternatively, a Chablis provides a lean, flinty character that highlights the savory notes of the onions and capers.
Red Wine: If opting for red, choose something very light and high in acidity to avoid clashing with the delicate legumes. A chilled Schiava or a light Pinot Noir offers soft red fruit that complements the earthiness of the fava without overwhelming its subtle flavor.
The Contrast: A dry sparkling wine like a Brut Nature Cava or a Greek sparkling Vidiano provides a sharp, effervescent contrast to the richness of the olive oil. The bubbles act as a palate cleanser, resetting the tongue for the dense, savory puree.
Storage Instructions
Refrigeration: Store the fava puree in an airtight container in the refrigerator for up to 4 to 5 days. It is common for the puree to thicken significantly and form a skin as it cools; simply stir it well before serving. Keep any fresh toppings, such as raw onions, capers, or parsley, in separate containers.
Freezing (Cooked): Cooked fava freezes well for up to 3 months. Place the cooled puree in a freezer safe bag or container, leaving a small amount of space for expansion. To use, thaw it overnight in the refrigerator. The texture may appear slightly grainy after thawing, but a vigorous whisking or a quick pulse in a blender will restore its creaminess.
Freezing (Unbaked): There is no need to freeze the dry yellow split peas, as they have a very long shelf life in a cool, dry pantry. Freezing the raw peas with water or aromatics is not recommended, as it offers no benefit to the final quality of the dish.
Reheating: Reheat the fava gently in a saucepan over low heat. Because it thickens when cold, you will likely need to whisk in a little warm water or vegetable broth to reach the desired consistency. Once warm, finish with a fresh drizzle of extra virgin olive oil and a squeeze of lemon juice to revive the flavors. Avoid high heat, which can cause the puree to scorch at the bottom of the pan.
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