In the UK, fava is the name we give to the broad bean. However, in Greece, fava is a dearly loved dish of puréed yellow split peas, the most prized of which come from Santorini, an island that is also justly proud of the incredible tomatoes that local cooks use to make their seriously delicious tomato keftedes. It must be something to do with the dry volcanic soil; the wine is great too! This dip is a lovely alternative to hummus, served at room temperature on a summer’s day with a drizzle of extra virgin olive oil and a scattering of salty capers. In the cooler months, we like to serve it warm with crusty bread.
2 red onions, roughly chopped
2 cloves of garlic, chopped
1 litre of warm water
500g yellow split peas, well rinsed
40ml of extra-virgin oil oil (plus a good glug for frying)
2 tsp dried oregano
Juice of 1-2 lemons
2 tbsp capers
Sea salt and freshly ground black pepper, to your taste
How I make it
Add a generous glug of olive oil to a large frying pan and fry the onions and garlic on a medium heat until they are soft and sweet (around 10 minutes).
Add the warm water, peas, olive oil and oregano. Stir together, cover and allow to gently simmer for around 40-50 minutes (stirring occasionally and adding more warm water if you need to), until the peas are soft and creamy.
Add the lemon juice and carefully transfer the mixture to a food processor. Whizz it up to a smooth and creamy texture. Season to your taste.
Serve with a drizzle of extra virgin olive oil and some capers.
This will keep in the fridge for around a week. However, it tends to set so add a little water to loosen it up before serving.