← Nouns Cooking · Greek

Ingredients

• 500 g yellow split peas, rinsed until the water runs clear
• 2 Red onion, 1 roughly chopped, 1 finely chopped to serve
• 2 cloves Garlic, chopped
• 1 Bay leaves
• 1.2 l Water
• 100 ml extra virgin olive oil, plus extra to serve
• 1 Lemon, juiced
• 1 tsp dried thyme or oregano
• 1½ tsp Salt
• ½ tsp Black pepper
• 2 tbsp Capers, rinsed

Method

1. Put the split peas, chopped onion, garlic, bay leaf and water in a large pot and bring to the boil. Skim off the foam that rises to the top.
2. Lower the heat and simmer, partly covered, for 40–50 min, stirring now and then (more often near the end), until the peas collapse into a thick mush. Add a little hot water if it catches.
3. Remove the bay leaf. Blend with a stick blender while adding the oil, lemon juice, thyme, salt and pepper, until smooth and creamy like a thick hummus.
4. Spread onto a plate, make a well with the back of a spoon and fill it with olive oil. Top with the finely chopped onion and capers and serve warm or at room temperature with bread.

Tips

• Fava firms up a lot as it cools; loosen leftovers with a splash of hot water when reheating.
• True Santorini fava is made from a local pea (Lathyrus); yellow split peas are the standard swap.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Diane Kochilas OliveTomato