🫛 Santorini fava
Santorini fava is a velvety purée of small yellow split peas simmered with onion until they collapse, then whipped with olive oil and lemon juice. It is earthy, slightly sweet and very smooth. It is served warm or at room temperature as a meze, topped with raw chopped onion, a drizzle of olive oil and a squeeze of lemon.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 250 g yellow split peas, rinsed
- 1 onion, chopped, plus 2 tbsp finely chopped raw onion to serve
- 1 l water
- 3 tbsp olive oil
- Juice of 1 lemon
- 1 bay leaf, salt
Method
- Put the split peas, chopped onion, bay leaf and water in a pot, bring to the boil and skim.
- Simmer for 45–50 minutes, stirring often, until the peas break down completely.
- Remove the bay leaf, add salt and 2 tbsp oil and blend until smooth.
- Serve topped with raw onion, lemon juice and the remaining oil.
How to make it lighter
- Blend with 1 tbsp oil and a splash of cooking water instead of more oil — 1 tbsp oil ≈ 120 kcal.
- Serve with raw vegetables for dipping.
- As a starter, a 150 g portion is plenty.
History
The yellow split pea grown on the volcanic soil of Santorini has been cultivated on the island for a very long time and holds EU Protected Designation of Origin status as “Fava Santorinis”. Fava purée is now served in tavernas throughout Greece.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →