Traditional Greek Fava (yellow split pea puree)

Greek fava, sometimes called “Greek hummus”, is a delicious puree that is served in almost any tavern in Greece. Despite what its name seems to indicate, it is not prepared with broad beans, but its star ingredient is the fava from Santorini or a similar yellow split pea instead.

The fava does not require prior soaking like other legumes. Just leave it in boiling water while preparing the sofrito. This will make cooking easier and shorter.

Process:

Put the fava in a large bowl, pour boiling water, stir briefly and set aside.

Heat a little extra virgin olive oil in a pot, without letting it smoke. Chop and fry the onion, garlic clove and carrot over moderate heat. Strain the fava and add it to the pot along with a sprig of thyme and a bay leaf. Add vegetable broth (or water, if not available) until the ingredients are covered. Bring to a boil and then cook over low heat until the fava is tender (approximately 40 minutes).

Remove bay leaf and thyme. Season with salt, add the lemon juice, a tablespoon of extra virgin olive oil and blend until smooth.

How to serve:

Dress the fava with a little extra virgin olive oil and, depending on preference, add julienned red onion on top (it can be raw or caramelised), capers, olives or roasted cherry tomatoes (alternatively, dehydrated tomatoes previously boiled for a few minutes ). A final touch of oregano or thyme can also be sprinkled over the preparation.

Tips and tricks:

1. Although I have seen fava served as a cold starter in some Greek taverns, it’s certainly much more interesting to enjoy as hot mezze.
2. Cooked fava keeps perfectly for a few days in the fridge. It will be enough to heat it to serve.
3. This purée acquires greater firmness and consistency the next day.
4. In addition to being a traditional mezze, fava is also often served as side dish for grilled octopus.