fava recipe

fava recipe

Fava recipe

Fava— This is the Greek version, a silky-smooth, sunshine-yellow puree made from yellow split peas that’s as comforting as it is versatile. Imagine a dish so humble yet so deeply satisfying that it’s been a staple of Greek tables for centuries. Fava is the ultimate expression of simplicity done right: creamy, earthy, and subtly sweet, often topped with a drizzle of olive oil, a sprinkle of capers, or a handful of caramelized onions. It’s the kind of dish that feels like a warm hug, perfect as a dip, a spread, or even a light main course.

But don’t let its simplicity fool you—this dish has a rich history. Fava has been a part of Greek cuisine since ancient times, particularly on the island of Santorini, where the volcanic soil produces some of the best yellow split peas in the world. It’s a dish that speaks to the resourcefulness of Greek cooking, turning basic ingredients into something extraordinary. Whether served as part of a meze spread or enjoyed on its own with a slice of crusty bread, fava is a celebration of tradition, flavor, and the Mediterranean way of life.

Recipe for Fava:

Ingredients:

  • 2 cups yellow split peas

  • 1 large onion, finely chopped

  • 4 cups water (or vegetable broth for extra flavor)

  • 1/2 cup olive oil (plus extra for drizzling)

  • Juice of 1 lemon

  • Salt and pepper to taste

  • Optional toppings: caramelized onions, capers, chopped parsley, or a squeeze of lemon

Instructions:

  1. Rinse the split peas thoroughly under cold water until the water runs clear.

  2. In a large pot, combine the split peas, chopped onion, and water (or broth). Bring to a boil, then reduce the heat to low and simmer, partially covered, for about 45 minutes to 1 hour. Stir occasionally and skim off any foam that forms on the surface.

  3. Once the split peas are soft and mushy, remove from heat and let cool slightly.

  4. Using an immersion blender or food processor, puree the mixture until smooth and creamy. If it’s too thick, add a splash of water or broth to reach your desired consistency.

  5. Stir in the olive oil, lemon juice, salt, and pepper. Taste and adjust seasoning as needed.

  6. Serve warm or at room temperature, drizzled with olive oil and topped with your choice of caramelized onions, capers, parsley, or an extra squeeze of lemon.

Tips:

  • For an extra layer of flavor, sauté the onions in olive oil before adding them to the pot.

  • Make it ahead of time—fava tastes even better the next day as the flavors meld together.

  • Pair it with crusty bread, olives, and a glass of crisp white wine for the ultimate Greek experience.

  • Store leftovers in the fridge for up to 3 days—just reheat gently and add a splash of water if needed.