Santorini fava is a product of the yellow split peas grown in Santorini. The minerals in Santorini’s soil are the perfect companion to the crop’s growth, and so is the night fog that rises from the sea and brings to the plant’s much-needed moisture in the dry, hot summer weather.

Santorini Fava is when you cook the split peas into a mash or a puree, which is very similar to hummus in texture. It is a simple, everyday dish, but very nourishing and comforting. It can be served as a main course or more often as a side dish. The simplicity of cooking the yellow split pea is an embodiment of the island itself and the simple way of living. All you need are a few ingredients: dried Santorini fava beans, onions, lots of extra virgin olive oil, and local capers to enjoy this delicious traditional dish straight from this exotic Greek island. It is traditionally eaten warm as an appetizer or as a purée accompanying the main course of meat or fish.

Ingredients :

500g yellow split peas

3 onions, roughly chopped

2 cloves of garlic, chopped

1 lt warm water (3 and 1/3 cups)

juice of 2 lemons

1/3 of a cup olive oil

thyme

salt and freshly pepper

Directions :

Rinse the split peas with plenty of water.

Heat a large pot over medium-high heat; add 2-3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.

As soon as the onions start to caramelise add the peas and blend. Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.

When done, pour in the lemon juice and transfer the mixture in food processor. Mix, until the peas become smooth and creamy, like a puree.

Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley. Enjoy!