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Santorini Fava is a smooth, protein rich, split pea dip

Santorini Fava is a smooth, protein rich, split pea dip

Ingredients to make Santorini fava

9 oz dried yellow split peas

1 red onion, diced

1 clove of garlic, chopped

1 ½  cups warm water 

The juice of 1 lemon

4 tbsp Tragano Organic Extra Virgin Olive Oil

1 tsp Sparoza Handcrafted Cooking Blend with Herbs & Lemon Zest

1–2 sprigs of Tragano Organic Sea Fennel (kritamo), roughly chopped

Salt & pepper to taste

How to prepare Santorini Fava

Rinse the split peas and set aside.

Heat 2 tbsp of the oil in a large pot over medium-high heat. Add the onion, garlic, and herbs and sauté for 5-6 more minutes. Add the peas and stir. Then add the warm water, 2 tbsp of olive oil, stir well and turn down the heat to low.

Simmer covered for 50-60 minutes, until the split peas are well-cooked and soft. Skim off any foam that might form on the top and season with salt & pepper to taste. Once the peas are cooked, remove them from the heat, pour in the lemon juice and stir well. Transfer the peas to a food processor or blender, mixing well until you have a smooth, creamy purée.

Spoon into a bowl and garnish with a drizzle of extra virgin olive oil, the chopped sea fennel and, if you like, some thinly-sliced onion. Serve with grilled pita bread or your favorite crackers and enjoy!

Santorini Fava, plant-based, protein-rich, dip

Extra tip: Serve your fáva with some organic pitted kalamáta olives & sliced capia peppers on the side to experience the best Greek flavors all together - you’ll have the most delicious, and healthy, summer appetizer!

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The Greek octopus recipe is part of our FREE Summer e-book "A Zelos Summer - 7 Places & Foods we Love". Learn how to live, cook, and eat like a Greek! Download the FREE e-book.

Zelos Summer ebook 7 places and foods we love in Greece

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