Greek Fava: The Silky Santorini Yellow Split Pea Purée

If you have ever sat at a taverna table on a Greek island and been served a warm, golden purée so smooth it looked whipped, you have already met fava. Despite the name, Greek fava is not made from fava (broad) beans at all — it is a velvety purée of yellow split peas, gently simmered and then beaten with lemon and a generous stream of good olive oil. It is one of the simplest dishes in the Mediterranean kitchen, and one of the most quietly luxurious.

The most famous version comes from Santorini, where the volcanic soil gives the split peas a particularly delicate, sweet flavour. But you do not need a Cycladic island to make it. With a bag of yellow split peas, a lemon and a bottle of proper extra virgin olive oil, you can bring a little of that island calm to your own table. This is our warm, foolproof recipe — Pour La Vie.

What Is Greek Fava?

Fava is a traditional Greek meze: a thick, spoonable purée served as a dip or a small plate, usually at room temperature or just barely warm. The base is nothing more than yellow split peas, onion, water, salt and olive oil. What makes it special is the technique — slow simmering until the peas collapse, then blending or whisking with olive oil until the texture turns glossy and silken, almost like hummus but softer and more delicate.

Because the ingredient list is so short, every element matters. The peas provide plant protein and fibre; the lemon lifts everything; and the olive oil carries the flavour and gives fava its signature sheen. This is a dish where a good oil is not a garnish — it is half the recipe.

The Secret to Silky Fava: A Good Olive Oil

Fava tastes of exactly what you put into it, and the olive oil is the loudest voice on the plate. A flat, tired oil makes flat, tired fava. A fresh, peppery, fruity oil makes fava that tastes alive. We use our Olive Oil Extra Virgin 500ml from Peloponnese — hand-harvested, low in acidity and rich in polyphenols, with the buttery-peppery character that Greek cooks prize. Half of it goes into the blend to build that silky body; the rest is drizzled on top at the table, where its aroma is at its most vivid.

If you can, taste your oil on a spoon before you cook. You want something that smells green and fresh and leaves a gentle peppery tickle at the back of the throat — that pepperiness is a sign of the antioxidants that also make the oil taste so good.

Ingredients

For the fava (serves 4 as a meze):

• 250 g yellow split peas
• 1 small onion, finely chopped
• 1 small garlic clove (optional)
• 700–800 ml water
• 5 tbsp extra virgin olive oil from the Peloponnese, plus more to serve
• Juice of 1 lemon
• Fine sea salt, to taste

To serve:

• A few black Kalamata olives
• 2 tbsp finely chopped raw red onion
• 1 tsp capers (optional)
• A pinch of dried oregano
• A final drizzle of extra virgin olive oil and lemon

How to Make Greek Fava, Step by Step

1. Rinse the split peas. Tip the yellow split peas into a sieve and rinse under cold running water until the water runs clear. There is no need to soak them overnight.
2. Start the simmer. Put the peas, chopped onion and garlic (if using) in a saucepan with the water. Bring to the boil over a medium-high heat.
3. Skim and cook low. As the pot comes to the boil, a grey foam will rise — skim it off with a spoon. Turn the heat down to low, cover partly, and let everything simmer gently for 40–50 minutes, stirring now and then. Add a splash more hot water if it looks dry. The peas are ready when they have completely broken down into a soft, loose porridge.
4. Season, then blend. Season generously with salt. While still warm, blend the mixture with a stick blender (or in a food processor) with 5 tablespoons of olive oil and the lemon juice. Blend for a full minute or two — longer than you think — until it turns pale, glossy and completely smooth.
5. Rest to set. Spoon the fava into a bowl and let it rest for 15–20 minutes. It will thicken noticeably as it cools to a scoopable, spreadable purée. Taste and adjust the salt and lemon.
6. Finish and serve. Swirl the top with the back of a spoon, scatter over the raw red onion, capers, Kalamata olives and oregano, and finish with a bold drizzle of olive oil and a squeeze of lemon.

How to Serve Fava

Fava is endlessly generous. Serve it as part of a meze spread with warm pita or crusty bread for scooping, alongside olives and a simple salad. It is wonderful under grilled vegetables, spooned beside roasted fish, or simply eaten on its own with good bread and a glass of something cold. In Greece it often appears with fava me koukia-style toppings, but the classic Santorini finish — raw onion, capers and olive oil — is hard to beat.

Tips and Variations

For the silkiest texture, blend while the peas are still warm and do not rush the olive oil — adding it slowly helps the purée emulsify. If your fava sets too firmly in the fridge, simply beat in a little warm water and fresh olive oil to loosen it again. For a caramelised-onion version, soften a sliced onion slowly in olive oil until golden and pile it on top — a favourite across the islands. A pinch of cumin or a little grated garlic stirred through at the end each give their own gentle twist.

Frequently Asked Questions

Is Greek fava made from fava beans?

No — this is one of the great naming quirks of Greek cooking. Greek fava is made from yellow split peas, not from fava (broad) beans. The dish simply shares the name. Yellow split peas cook down into a much smoother, creamier purée than broad beans would.

Do I need to soak the split peas first?

No soaking is required. Yellow split peas cook to tenderness in under an hour straight from the bag. Just rinse them well and skim the foam as they come to the boil for a cleaner-tasting result.

How long does fava keep?

Kept covered in the fridge, fava will happily last three to four days. It firms up when cold, so let it come towards room temperature and stir through a little fresh olive oil and warm water before serving to bring back its silky texture.

Fava is proof that the simplest Greek dishes are often the most memorable: humble split peas transformed into something silky and golden by nothing more than time, lemon and a great olive oil. Make it once and it will earn a permanent place in your meze repertoire. Pour La Vie.