Santorini Fava with Lemon and Capers

In Greece, fava is a dearly beloved dish of puréed yellow split peas the most prized of which come from Santorini, an island that is also justly proud of its incredible tomatoes – check out my recipe for tomato keftedes – and its wine. You can thank the volcanic soil for that. Served at room temperature on a summer’s day alongside warm flatbreads and a bottle of bone dry white, this dip is a lovely alternative to hummus (which originates from the Middle East and not Greece). I think I actually prefer it.

Greek Fava

Ingredients
2 red onions, roughly chopped
2 cloves of garlic, chopped
1 litre of warm water
500g yellow split peas, well rinsed
Extra-virgin oil oil
2 tsp dried wild oregano
2 lemons, zested and juiced
2 tbsp capers, for serving
1red onion, very thinly sliced (optional)
Sea salt flakes and freshly ground mixed peppercorns

How I make it

Heat a large frying pan over a medium heat, add the oil and fry the onions and garlic until they are soft and sweet (around 15 minutes).

Add the water, dried 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 the capers – add some lemon zest too if it takes your fancy. During the cooler months, it is served warm topped with sliced red onion.

This will keep in the fridge for around a week, however, it tends to set so add a little warm water to loosen it up before serving.

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