Snack · 60 min · greek

Fava (Yellow Split Pea Purée)

Weeknight-friendly Greek cooking: Fava (Yellow Split Pea Purée) comes together in 60 minutes with yellow split peas, yellow onion, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Yellow split peas
• 1 large Yellow onion
• 2 cloves Garlic
• 1/2 cup Extra-virgin olive oil
• 1/4 cup Lemon juice
• 1/4 cup Capers
• 1/2 Red onion
• 2 tsp Salt
• 6 cups Water

Steps

1. Rinse the split peas and simmer with the quartered onion, garlic, and water. Skim the foam that rises in the first 10 minutes — it is harmless but muddies the color.
2. Cook 45 to 50 minutes, stirring occasionally, until the peas collapse into a thick porridge. Add water by the cup if it threatens to catch; it should burble, not fry.
3. Blend until completely silky, then beat in half the olive oil and the lemon juice. The purée thickens dramatically as it cools, so stop while it still looks a touch loose.
4. Season boldly with salt — under-salted fava tastes flat no matter how good the oil is. Spread in a shallow dish and chill until set.
5. Serve at room temperature with the remaining oil pooled on top, capers, and thin rings of red onion. The Santorini classic: sweet peas, briny capers, sharp onion, green oil.

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