Greek Fava (Yellow Split Pea Puree)
Here’s a full, authentic recipe for Greek Fava Bean Purée — a classic and deceptively simple dish from the island of Santorini. Despite the name, it’s made from yellow split peas, not fava beans!
Total time
Servings: 4–6 as a dip or side
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: ~50 minutes
Vegan | Gluten-Free | Mediterranea
Ingredients
1 cup yellow split peas, rinsed
1 small onion, chopped
1 garlic clove, smashed
3 cups water or vegetable broth
1 bay leaf (optional)
1/4 cup extra virgin olive oil
Juice of 1 lemon
Salt & black pepper, to taste
Toppings (traditional and optional):
Thinly sliced red onion
Capers
Extra olive oil
Fresh parsley
Kalamata olives
Instructions
1. Cook the split peas:
In a medium pot, combine yellow split peas, chopped onion, garlic, and bay leaf.
Add 3 cups of water (or broth). Bring to a boil, then reduce to a simmer.
Skim off any foam that rises. Cook uncovered for 35–40 minutes, stirring occasionally, until the peas are very soft and the mixture looks thick and mushy.
2. Blend the purée:
Remove bay leaf.
Transfer the mixture to a food processor or use an immersion blender.
Add olive oil, lemon juice, salt, and pepper. Blend until very smooth and creamy. Adjust consistency with a bit of warm water or olive oil, if needed.
3. Serve:
Spread onto a plate or shallow bowl.
Drizzle with more olive oil and top with red onion, capers, and fresh parsley.
Serving Suggestions
- Serve warm or at room temperature.
- Pairs beautifully with pita, grilled meats, roasted vegetables, or as part of a mezze platter.
- Keeps in the fridge for 4–5 days and gets even better after a day.
Nutrition information
Calories: ~180
Protein: 6g
Fat: 9g
Carbs: 18g
Fiber: 5g