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Fava, yellow split peas puree

a traditional recipe from Santorini
Prep Time5 mins
Cook Time40 mins
Course: Side Dish
Cuisine: Greek
Keyword: fava, yellow split peas puree
Servings: 4


  • 300 gr fava
  • Water
  • 1 onion halved
  • 2 medium garlic cloves minced
  • 1 small carrot roughly chopped
  • 1 bay leaf
  • 3-4 sprigs of thyme
  • 100 ml extra virgin Olive oil plus extra for drizzling
  • To serve:
  • Thinly sliced purple onion capers, caper leaves
  • Lemon wedges


  • Put the split peas in a fine colander and wash under cold water.
  • Place in a deep pot the fava, onion, garlic, herbs and cover with water.
  • Bring to the boil and skim off any froth that comes up.
  • Once the water evaporates, the peas should be mushy. Traditionally the puree was mushed together with a fork. If you have a handheld blender it is much quicker. Remove the onion and herbs and mush all the ingredients together. Add the olive oil bit by bit as you are mushing.
  • Season with sea salt and freshly ground pepper to your taste.
  • To serve, you can garnish with finely chopped red onions, capers, and a few caper leaves.


It keeps 3-4 days in the fridge.