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Feasting with FARE: Santorini Fava

This delicious dip, which originated on the Greek Island of Santorini, consists of only a handful of ingredients! Made by Chef Simon Majumdar.


It still amazes me, no matter how many fine dining meals I eat, that it’s often the simplest dishes that linger longest in the memory. This month’s recipe is proof of that. This delicious dip, which originated on the Greek Island of Santorini, consists of only a handful of ingredients. And, yet, when we first encountered it, in a small basement taverna in Athens, it stood out as one of the highlights from our eating adventures in this ancient city.

Although, confusingly, it carries the name “fava,” it is actually made with yellow split peas, which you can also find in any Indian store labelled Channa Dal. It's perfect to serve with warm pita bread, or even with crudites of carrots and radish.


Serves: 4


  • 2 Cups Yellow Split Peas
  • 6 Cups of Water
  • 2 Shallots (1 Sliced Thinly for Garnish, 1 Diced)
  • 1/4 Cup Olive Oil
  • Salt (To Taste)
  • Pepper (To Taste)
  • Roasted Green Peppers (Optional, for Garnish)
  • Black Olives (Optional, for Garnish)


  1. Rinse the split peas in cold water and drain.
  2. Add 1 Tablespoon of olive oil to a saucepan and bring to a medium heat.
  3. Add the diced shallots.
  4. Saute the shallots for 2 to 3 minutes, until they are soft, but not colored.
  5. Add the rinsed split peas and the water. If the peas begin to soak up the water more quickly, just add more cold water.
  6. Cook on a medium heat for around one hour, or until the peas begin to break down.
  7. As they cook, the peas will release scum to the surface of the water. Skim this off with a spoon.
  8. Once the peas have broken down, blend them to a fine puree. I do this in the pan with an immersion blender.
  9. Add the olive oil (but save some to use for drizzling on the finished dish).
  10. Add salt to taste and cook for a further 5 minutes.
  11. Turn off the heat.
  12. Cover the pan with a lid covered in a clean kitchen towel and allow to rest for 5 minutes.
  13. Serve in a bowl (either warm or cold) drizzled with olive oil and topped with the sliced raw shallots. You can also top with black pepper, roasted green peppers or black olives.

Disclaimer: This post from Simon Majumdar is for informational purposes only and is neither intended as medical advice, diagnosis or treatment nor a substitute for the medical advice, diagnosis or treatment of a physician or other qualified health provider. Please consult your physician or other qualified health care provider for medical advice, diagnosis or treatment.

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