Santorini Fava Purée (Φάβα Σαντορίνης) — Creamy Greek yellow split pea mezze
A Santorini classic made from yellow split peas slowly simmered with onion and olive oil until silky. Served warm or at room temperature, it’s a staple mezze that highlights the island’s humble, legume-based cooking.
Printable Recipe Card
Servings: 6 · Total: 65 min · Difficulty: easy
Ingredients (quick list)
- 300 g yellow split peas (Greek fava or yellow split peas) (rinsed until water runs mostly clear)
- 200 g yellow onion (1 medium, finely chopped)
- 80 g carrot (1 small, chopped)
- 1100 ml water
- 1 leaf bay leaf
- 60 ml extra-virgin olive oil
- 30 ml fresh lemon juice (about 2 tbsp)
- 6 g fine sea salt (about 1 tsp)
- 1 tsp ground black pepper
- 80 g red onion
- 30 g capers, drained
- 10 g fresh parsley (finely chopped)
Steps (summary)
- Rinse the yellow split peas in a sieve under cold running water for 30–60 seconds, rubbing them lightly to remove surface starc…
- Place a medium pot over medium heat and add 60 ml olive oil (the cooking portion). Add the chopped yellow onion and carrot, the…
- Add the drained split peas to the pot and stir for 30 seconds to coat them in the oil and aromatics. Pour in 1100 ml water and…
- Skim off any foam that rises during the first 5 minutes of simmering to keep the purée clean-tasting and pale. Reduce heat to l…
- Remove and discard the bay leaf, then blend the fava until silky smooth using an immersion blender (or carefully in a counterto…
- Stir in 6 g salt, 1 tsp black pepper, and 30 ml lemon juice, then taste and adjust with an additional 5 ml lemon juice if you w…
+ 1 more steps in the full instructions section below.
Cultural Background
Φάβα is a signature Santorini mezze, traditionally made from local yellow legumes adapted to the island’s volcanic soils and dry climate. Served in tavernas with onion, capers, and olive oil, it reflects the Aegean tradition of simple ingredients elevated by technique.
Equipment
💡 Tips
- Keep the simmer gentle and stir regularly; split peas scorch easily once they start thickening, and a scorched base will taste bitter.
- For an extra-silky texture, blend for a full 60–90 seconds and pass the purée through a fine sieve; it’s optional but very restaurant-style.
- If serving later, loosen the fava with 15–30 ml hot water before plating, then finish with fresh olive oil so it tastes newly made.
⚠️ Common Mistakes
❌ Boiling hard the whole time, leading to uneven cooking and a dull, grainy texture.
✅ Fix: Bring to a boil, skim, then maintain a low simmer; stir regularly and keep the pot partially covered.
❌ Not stirring once the mixture thickens, causing scorching on the bottom.
✅ Fix: Stir every 8–10 minutes at first, then every 2–3 minutes in the final 10 minutes; lower heat if it sputters.
❌ Seasoning too early and ending up with a flat taste.
✅ Fix: Add most salt and all lemon after blending; finish with fresh olive oil right before serving for a brighter flavor.
🧊 How to Store
Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with 30–60 ml water, stirring often, or microwave in 45-second bursts; finish with fresh olive oil and a squeeze of lemon before serving.
📅 Make Ahead
Cook and blend the fava up to 3 days ahead and refrigerate tightly covered. Reheat with a small splash of water to loosen, then add lemon and the final olive oil drizzle just before serving for the freshest taste.
🍽️ Pairs Well With
- Pita bread
- grilled octopus
- tomato-cucumber salad
- fried capers
- Kalamata olives.
Regional Variations
- Santorini-style: topped with capers and raw onion, often served as a mezze alongside seafood.
- Mainland Greece: sometimes finished with caramelized onions instead of raw onion for a sweeter profile.
- Cycladic twist: garnished with sun-dried tomato strips and oregano for a more herb-forward plate.
Ingredients
- 300 gyellow split peas (Greek fava or yellow split peas) (rinsed until water runs mostly clear)
- 200 gyellow onion (1 medium, finely chopped)
- 80 gcarrot (1 small, chopped)
- 1100 mlwater
- 1 leafbay leaf
- 60 mlextra-virgin olive oil
- 30 mlfresh lemon juice (about 2 tbsp)
- 6 gfine sea salt (about 1 tsp)
- 1 tspground black pepper
- 80 gred onion
- 30 gcapers, drained
- 10 gfresh parsley (finely chopped)
🔄 Substitutions
- yellow split peas (Greek fava or yellow split peas)→ split yellow peas labeled 'yellow peas' or 'field peas'
- capers→ chopped Kalamata olives (30 g)
- fresh lemon juice→ red wine vinegar (15 ml)
Instructions
- 1
Rinse the yellow split peas in a sieve under cold running water for 30–60 seconds, rubbing them lightly to remove surface starch. Let them drain well so the pot doesn’t cool down when you start cooking.
- 2
Place a medium pot over medium heat and add 60 ml olive oil (the cooking portion). Add the chopped yellow onion and carrot, then cook for 6–8 minutes, stirring often, until the onion is soft and translucent but not browned.
- 3
Add the drained split peas to the pot and stir for 30 seconds to coat them in the oil and aromatics. Pour in 1100 ml water and add the bay leaf, then bring the pot to a gentle boil.
- 4
Skim off any foam that rises during the first 5 minutes of simmering to keep the purée clean-tasting and pale. Reduce heat to low, partially cover, and simmer for 45–55 minutes, stirring every 8–10 minutes, until the peas are completely broken down and the mixture is thick.
- 5
Remove and discard the bay leaf, then blend the fava until silky smooth using an immersion blender (or carefully in a countertop blender in batches). If it seems too thick to blend smoothly, add 30–60 ml hot water and blend again until it becomes a spoonable purée.
- 6
Stir in 6 g salt, 1 tsp black pepper, and 30 ml lemon juice, then taste and adjust with an additional 5 ml lemon juice if you want it brighter. Simmer for 2 more minutes, stirring constantly, so the seasoning integrates and the texture turns glossy.
- 7
Spoon the fava into a shallow serving bowl and smooth the top with the back of a spoon. Drizzle with the remaining 30 ml olive oil, then top with 80 g thinly sliced red onion, 30 g capers, and 10 g chopped parsley before serving warm or at room temperature.
🪪 Recipe Passport
Cultural Background
Φάβα is a signature Santorini mezze, traditionally made from local yellow legumes adapted to the island’s volcanic soils and dry climate. Served in tavernas with onion, capers, and olive oil, it reflects the Aegean tradition of simple ingredients elevated by technique.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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