Greek Fava Santorinis — Yellow Split Pea Purée Without Oil

Greek Fast Without Oil Published June 13, 2026

Despite the name, fava in Greece means yellow split peas, slow-simmered until they melt into a silky, sunshine-colored purée. On Santorini it is a point of pride. Traditionally it is finished with a generous pour of olive oil, but the purée itself is built on nothing but split peas, onion, and water — which means it is naturally suited to strict no-oil days. The body comes from the starch of the peas, the depth from long simmering and a raw onion-and-vinegar topping that cuts through with sharp brightness.

This is a strict-day dish as written. On oil days, drizzle the finished purée with good olive oil and scatter capers; for a fish day, it makes a superb bed under grilled shrimp. On xerophagy days, leave it for another time — this is a cooked dish.

FASTING LEVEL: Fast Without Oil (oil finish in notes)
SERVINGS: 4
TIME: 50 minutes

INGREDIENTS

- 2 cups (400g) yellow split peas, rinsed
- 1 large onion, halved (one half left whole, one half finely diced)
- 2 cloves garlic, smashed
- 1 bay leaf
- 5 cups (1.2L) water, plus more as needed
- 1 teaspoon salt, plus more to taste
- 2 tablespoons red wine vinegar
- Juice of 1/2 lemon
- 1/4 cup finely diced red onion, for topping
- 1 tablespoon capers, rinsed (optional)
- Fresh oregano or parsley, to serve

METHOD

1. Place the rinsed split peas in a large pot with the whole onion half, smashed garlic, bay leaf, and water. Bring to a boil, skimming off the foam that rises, then reduce to a low simmer.

2. Simmer uncovered for 40-45 minutes, stirring now and then and topping up with hot water if needed, until the peas have fully disintegrated into a loose, soft mush. They should offer no resistance when pressed against the side of the pot.

3. Remove and discard the bay leaf and the boiled onion half. Add the salt. Using an immersion blender (or a regular blender, working in batches), blend the peas until completely smooth and creamy. It will thicken further as it cools.

4. While still warm, stir in the lemon juice and 1 tablespoon of the red wine vinegar. Taste and adjust salt — fava needs a confident amount.

5. In a small bowl, toss the diced red onion with the remaining 1 tablespoon vinegar and a pinch of salt; let it sit 5 minutes to soften and sharpen.

6. Spread the warm fava onto plates or a shallow bowl. Top with the vinegared red onion, capers if using, and a scatter of fresh oregano or parsley. Serve warm or at room temperature with bread.

NOTES

- On oil days, finish each serving with a generous drizzle of extra-virgin olive oil — this is how it is eaten on Santorini.
- The vinegared onion topping is doing the work that oil usually does: providing punch and contrast. Do not skip it.
- Fava firms up considerably when chilled. Reheat gently with a splash of water, or serve cold as a thick spread for bread.
- For extra protein and substance, fold a cup of cooked chickpeas into the purée before blending, or serve over warm rice.