Fava (Yellow Split Pea Purée)

Short description

Fava is a velvety Greek dip or side dish made by simmering yellow split peas with onion, olive oil, and subtle seasonings, then puréeing the mixture until irresistibly smooth and creamy.

Why You’ll Love This Recipe

• Naturally vegan, gluten-free, and protein-rich

• Budget-friendly pantry ingredients with minimal prep

• Elegant enough for a mezze platter yet simple for weeknight meals

• Delicious warm or room-temperature, and endlessly adaptable with toppings

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Yellow split peas (or Santorini fava peas)

• Onion

• Garlic (optional)

• Extra-virgin olive oil

• Water or vegetable stock

• Bay leaf (optional)

• Salt

• Fresh lemon juice

• Garnishes such as capers, sliced red onion, paprika, or fresh herbs

Directions

1. Rinse the peas under cold water, discarding any debris.

2. Sauté aromatics: Warm olive oil in a medium saucepan. Add finely chopped onion and cook over medium heat until translucent; stir in minced garlic for the last minute.

3. Simmer: Add the rinsed peas, bay leaf, a generous pinch of salt, and enough water or stock to cover by about 2 cm. Bring to a boil, skim foam, then reduce heat and simmer gently 40–60 minutes, stirring occasionally and adding hot water as needed.

4. Purée: Remove the bay leaf. Use an immersion blender (or transfer to a food processor) to blend until completely smooth and silky.

5. Finish: Stir in lemon juice and an extra splash of olive oil. Taste and adjust seasoning; the purée will thicken as it cools.

6. Serve warm or at room temperature, drizzled with olive oil and your choice of garnish.

Servings and timing

• Yield: 4–6 appetizer servings

• Prep time: 10 minutes

• Cook time: 40–60 minutes

• Total time: 50–70 minutes

Variations

• Replace water with vegetable stock for deeper flavor.

• Add a pinch of ground cumin or dried oregano while simmering for an aromatic twist.

• Top with caramelized onions instead of raw for sweetness.

• For a lighter purée, blend in a few tablespoons of hot water just before serving.

Storage/Reheating

• Refrigerate in an airtight container up to 5 days.

• Freeze up to 3 months; thaw overnight in the refrigerator.

• Reheat gently on the stovetop over low heat, loosening with warm water or olive oil to restore creaminess.

FAQs

What type of peas are traditional?

Santorini PDO yellow split peas are classic, but ordinary yellow split peas work perfectly.

Do I need to soak the split peas first?

No soaking is required; a thorough rinse is sufficient.

Can I cook the purée in a pressure cooker?

Yes—cook at high pressure for about 15 minutes with natural release, then purée.

How thick should the final purée be?

It should be thick enough to hold its shape on a spoon but spreadable; adjust with water or olive oil as needed.

Is garlic essential?

Garlic is optional; many traditional versions rely solely on onion for aroma.

Which garnishes pair best?

Classic toppings include capers, red onion, paprika, diced tomatoes, or a drizzle of herb-infused olive oil.

Can I make it oil-free?

You may omit the olive oil in cooking and finish with a squeeze of lemon; the texture will be less silky.

Does it taste good cold?

Yes—fava is excellent at room temperature and can be enjoyed straight from the refrigerator.

How can I prevent scorching on the bottom?

Maintain a low simmer, stir occasionally, and add liquid whenever the mixture becomes too thick during cooking.

What dishes complement fava?

Serve alongside pita bread, grilled seafood, roasted vegetables, or part of a larger mezze spread with olives and feta.

Conclusion

Fava’s creamy texture and bright Mediterranean accents make it a staple worth mastering. With inexpensive ingredients and straightforward technique, this yellow split pea purée delivers both comfort and elegance—ideal for entertaining or everyday nourishment

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