I just got back from an amazing trip to the beautiful and inspiring Greece and its gorgeous islands, and I can’t wait to make some of my fresh discoveries in the kitchen. Fava is absolutely one of the best things Ben and I ate on this trip. We’ve tasted various interpretations of this traditional dish at a bunch of restaurants, our favorite being the fava bean and capers one from a cliff-perched spot in Oia, Santorini, — today I’ll try to get as close as I can to its perfection with this recipe.
Greek Fava
- 1 cup dry yellow split peas
- 1 cup dry split fava beans
- 1 large white onion, chopped
- 2-3 cloves garlic, peeled and chopped
- 3 Tablespoons olive oil plus more for serving (about 1/4 cup)
- Salt to taste
- 1 Tablespoon capers
- 1 shallot, peeled, thinly sliced
1. Place the peas and the beans in a bowl and cover with water, let soak for 2 hours or overnight. Drain and rinse.
2. In a pot over medium-high heat, combine 3 Tbsp oil with onion and garlic and stir until soft and start to golden. Add the peas and the beans, cover with 3 1/2 cups of water and allow the mixture to come to a boil. Turn the heat down to low and cover the pot. Simmer, stirring occasionally, until very tender, about 30 minutes. Salt to taste, take off the heat, let cool.
3. Puree in a blender, taste and add more salt as needed.
4. Serve topped with a generous drizzle of olive oil, capers, and shallots. Optional: toast pita bread and use it as "chips" for this dip. I also like scooping fava with veggies like bell peppers and cucumbers.
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