Entree: Greece – Cyclades – Φάβα Σαντορίνης ➤ Fáva Santorínis (Silky purée of yellow split peas from Santorini, finished with olive oil and lemon)

Serving Size: 4

Approximate Time

Prep 5 min

Cook 55 min

Total 1 hr

Ingredients

- 1 1/2 cups (300 g) dried yellow split peas (fava)
- 6 cups (1.44 L) water or vegetable broth
- 1 medium yellow onion, finely chopped, about 5 oz (150 g)
- 1/3 cup (80 ml) extra-virgin olive oil, plus extra for serving
- 2 tbsp (30 ml) freshly squeezed lemon juice
- 1 1/2 tsp (8 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 bay leaf
- 1 small red onion, very thinly sliced for garnish, about 2 oz (60 g)
- 2 tbsp (20 g) capers (optional) for garnish
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Rinse the yellow split peas under cold water until the water runs clear. In a medium pot, combine the rinsed peas, water or broth, chopped onion, and bay leaf. Bring to a boil over medium-high heat.
2. Reduce heat to low, skim any foam, cover partially, and simmer gently until the peas are completely soft and falling apart, about 45–60 minutes. Stir occasionally and add a little extra water if the mixture becomes too thick before the peas are tender.
3. Remove the bay leaf. Use an immersion blender to purée the peas until very smooth and silky, adding up to 1/4 cup (60 ml) water or broth if needed to reach a creamy consistency. Alternatively, transfer to a blender in batches and purée.
4. Stir in the olive oil and lemon juice, then season with salt and pepper to taste. Warm through gently for 2–3 minutes without boiling.
5. Serve warm or at room temperature with a generous drizzle of extra-virgin olive oil, scattered thin-sliced red onion, capers if using, and chopped parsley.