Fava Santorinis

Fava Santorinis is a velvety yellow split pea purée with a sweet, earthy depth balanced by bright lemon and rich olive oil. Topped with sharp onion, briny capers, and fresh dill, it is simple, elegant, and deeply satisfying.

Nutrition · per serving

392kcal

15.5gProtein

43.2gCarbs

18.6gFat

14.1gFiber

2 servings

Ingredients

12 items

For the fava

yellow split peas180 g

yellow onion, roughly chopped120 g

water700 ml

bay leaf1

extra-virgin olive oil20 ml

fine sea salt4 g

lemon juice15 ml

For the topping

red onion, very thinly sliced50 g

capers, drained20 g

fresh dill, finely chopped5 g

extra-virgin olive oil20 ml

lemon juice10 ml

Tips

•If you want an even silkier purée, pass the blended fava through a fine sieve, though this is optional for a beginner-friendly version.
•Santorini fava is often served as a meze with olives, crusty bread, or alongside grilled vegetables.
•Do not salt the peas at the start; adding salt near the end helps them soften faster and more evenly.
•If your split peas are older and cook more slowly, add a little extra hot water and simmer a few minutes longer.

Steps

1
Rinse the yellow split peas under cold water until the water runs mostly clear. Roughly chop the yellow onion and thinly slice the red onion. Finely chop the dill. This quick prep helps the peas cook evenly and keeps the topping fresh and sharp.
180 g yellow split peas120 g yellow onion, roughly chopped50 g red onion, very thinly sliced5 g fresh dill, finely chopped
2
Put the yellow split peas, chopped yellow onion, water, and bay leaf in a saucepan. Bring to a boil over high heat, then lower to a gentle simmer. Skim off any foam in the first few minutes for a cleaner flavor. Cook for 20-22 minutes, stirring occasionally, until the peas are very soft and starting to collapse.
180 g yellow split peas120 g yellow onion, roughly chopped700 ml water1 bay leaf
3
While the fava cooks, combine the sliced red onion with the capers, dill, extra-virgin olive oil, and lemon juice in a small bowl. Toss well and let it sit while the peas finish cooking; this brief rest lightly softens the onion and melds the flavors.
50 g red onion, very thinly sliced20 g capers, drained5 g fresh dill, finely chopped20 ml extra-virgin olive oil10 ml lemon juice
4
Remove the bay leaf from the saucepan. Add the extra-virgin olive oil, fine sea salt, and lemon juice to the cooked peas. Blend with an immersion blender until very smooth, or mash thoroughly for a more rustic texture. If it seems too thick, add 1-2 tablespoons of hot water; the purée should be soft and spoonable because it firms slightly as it sits.
1 bay leaf20 ml extra-virgin olive oil4 g fine sea salt15 ml lemon juice
5
Let the fava rest for 3 minutes, then spoon it onto plates or into shallow bowls. Make a slight well on top, scatter over the onion-caper-dill mixture, and finish with any oil from the bowl. Serve warm or at room temperature.

Origin & History

Fava Santorinis is a classic dish from the island of Santorini, where small yellow split peas have been cultivated for centuries in the island's volcanic soil. Despite the name "fava," it is not made from broad beans but from split peas, cooked down into a smooth purée and typically finished with olive oil, onion, and capers. It is one of the most emblematic meze dishes of the Cyclades.

greek vegan split-peas meze olive-oil beginner

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Steps

Rinse the yellow split peas under cold water until the water runs mostly clear. Roughly chop the yellow onion and thinly slice the red onion. Finely chop the dill. This quick prep helps the peas cook evenly and keeps the topping fresh and sharp.

180 g yellow split peas120 g yellow onion, roughly chopped50 g red onion, very thinly sliced5 g fresh dill, finely chopped

Put the yellow split peas, chopped yellow onion, water, and bay leaf in a saucepan. Bring to a boil over high heat, then lower to a gentle simmer. Skim off any foam in the first few minutes for a cleaner flavor. Cook for 20-22 minutes, stirring occasionally, until the peas are very soft and starting to collapse.

180 g yellow split peas120 g yellow onion, roughly chopped700 ml water1 bay leaf

While the fava cooks, combine the sliced red onion with the capers, dill, extra-virgin olive oil, and lemon juice in a small bowl. Toss well and let it sit while the peas finish cooking; this brief rest lightly softens the onion and melds the flavors.

50 g red onion, very thinly sliced20 g capers, drained5 g fresh dill, finely chopped20 ml extra-virgin olive oil10 ml lemon juice

Remove the bay leaf from the saucepan. Add the extra-virgin olive oil, fine sea salt, and lemon juice to the cooked peas. Blend with an immersion blender until very smooth, or mash thoroughly for a more rustic texture. If it seems too thick, add 1-2 tablespoons of hot water; the purée should be soft and spoonable because it firms slightly as it sits.

1 bay leaf20 ml extra-virgin olive oil4 g fine sea salt15 ml lemon juice

Let the fava rest for 3 minutes, then spoon it onto plates or into shallow bowls. Make a slight well on top, scatter over the onion-caper-dill mixture, and finish with any oil from the bowl. Serve warm or at room temperature.

Origin & History