this is a recipe i brought home from my trip to greece 🫒🍋 yellow split peas simmered with onions until soft, then blended into a silky, golden puree and finished with a generous pool of olive oil, capers, and fresh parsley. creamy, a little sweet, and so simple you'll want it on the table every week. 🫶
Ingredients
Fava
1⅓ cups yellow split peas (about 9 oz)
1 medium onion, chopped, plus extra for garnish
1 small carrot, optional, for extra sweetness
1 bay leaf
3⅓ cups water, or enough to cover the peas by about 1 inch
salt, to taste
extra virgin olive oil
To serve
extra virgin olive oil, for drizzling
freshly ground black pepper
finely sliced raw red or white onion
capers
fresh parsley, chopped
lemon juice, optional
Serves 2-4
Prep time ~10 mins
Cook time ~1 hr
Cooking Instructions
WASH YOUR VEGGIES
Wash and prep your veggies and herbs before getting started.
Rinse the split peas
Rinse the split peas in a colander under running water until the water runs clear.
Simmer
In a medium pot, combine the split peas, chopped onion, carrot if using, and bay leaf. Add enough water to cover everything by about 1 inch.
Bring to a boil, then reduce the heat to medium-low and simmer uncovered. Skim off any foam that forms on top.
Simmer for 40-50 minutes, stirring occasionally, until the peas are soft and most of the water has been absorbed. Add a splash more water if it dries out before the peas are fully cooked.
Blend
Remove the bay leaf, then blend the mixture with an immersion blender or a normal blender until smooth and creamy. Keep it a little rustic or blend until smooth for a silky texture.
Season
Season with salt and a good drizzle of olive oil, then mix well.
Serve
Serve warm or at room temperature, drizzled with more olive oil and topped capers. All optional and delicious toppings - finely sliced raw onion, chopped parsley, black pepper, and a squeeze of lemon juice.
Tips & Notes
Serve it as a meze with warm pita or bread. We made za’tar pita chips to dip!
Make it a main with a green salad on the side.
It's great alongside grilled seafood or roasted vegetables.
Don't be shy with the olive oil on top, it's a big part of what makes this so good.
The carrot is optional, but it adds a little natural sweetness and gives the puree its golden color.