Fava Santorinis
A creamy chickpea purée from Santorini, Greece, traditionally served as a meze with olive oil and crispy onions. This humble yet elegant dish captures the essence of Aegean island cuisine.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
- 1 cup yellow split peas
- 4 cups water
- ½ medium onion, quartered
- 1 teaspoon salt
- ½ cup extra virgin olive oil
- ½ medium red onion, thinly sliced
- 3 tablespoons lemon juice
- ¼ teaspoon black pepper
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Rinse split peas under cold water and place in a large pot with 4 cups water, quartered onion, and salt.
- 2
Bring to a boil, then reduce heat and simmer for 25–30 minutes until peas are very soft and start falling apart.
- 3
Drain, discarding the onion pieces.
- 4
While peas cook, heat 2 tablespoons olive oil in a small skillet over medium heat.
- 5
Add sliced red onion and cook for 8–10 minutes, stirring occasionally, until golden and crispy. Set aside.
- 6
Transfer cooked peas to a food processor or blender. Add remaining olive oil and lemon juice.
- 7
Blend until smooth and creamy, adding 1–2 tablespoons warm water if needed for a whipped purée consistency.
- 8
Season with pepper and additional salt to taste.
- 9
Transfer to a serving plate, create a shallow well in the center, and drizzle with a touch of olive oil.
- 10
Top with crispy red onions, capers, and fresh parsley. Serve with warm pita or crusty bread.
Tools you’ll need
- large pot
- colander
- small skillet
- food processor or blender
- wooden spoon
- serving plate
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