Greek fava puree with red onion and capers [Recipe]


Greek fava puree with red onion and capers [Recipe]

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If you’re entertaining, you’ll want to have plenty of toasted pita on hand so your guests can dive into my addictive fava puree with red onion and capers. 

Greek fava, rather than fava beans, is really cooked yellow split peas and traditionally accompanies grilled or fried fish. For the picture-perfect meze, place the fava puree in the center of a plate and top with a few teaspoons of olive oil, fresh squeezed lemon juice, capers and coarsely chopped red onion.

For more seasonal entertaining recipes, visit MealsOnHeelsByMindy.com.

Prepared in 40 minutes or less



  • 5 black peppercorns
  • 4 garlic cloves, peeled
  • 2 bay leaves
  • 1/4 medium onion, peeled
  • 1 1/2 cups dried yellow split peas, well-rinsed with debris removed
  • 1/2 tsp ground turmeric
  • Coarse sea salt and freshly ground pepper
  • 1/4 cup, plus 2 tablespoons extra-virgin olive oil
  • 1/4 fresh lemon juice
  • 1/4 cup well-drained capers
  • 1/4 cup chopped red onion or scallions
  • Sprigs of fresh dill for garnish



  1. Combine the peppercorns, garlic, bay leaves and onion in a piece of cheesecloth cut into approximately a 6-inch square. Tie into a bag with kitchen twine to make your bouquet garni. Set aside.
  2. Place the split peas and 4 1/4 cups cold water in a medium saucepan over medium-high heat. Bring to a boil, skimming off impurities as the liquid rises to the top. Add turmeric and bouquet garni. Lower heat to simmer, cook and stir occasionally for 20 minutes.
  3. Add 1 teaspoon of salt and continue to simmer for 10 more minutes or until the liquid has evaporated and the peas resemble porridge. When done, the peas will resemble polenta. Remove pan from heat and allow peas to cool. Remove and discard bouquet garni.
  4. Transfer the peas to a food processor. Over low speed, pulse in 2 tablespoons of olive oil with 1 tablespoon of lemon juice. Process to a light and fluffy puree. Remove from the processor bowl, and season with salt and fresh pepper to taste.
  5. When ready to serve, transfer the fava puree to a small serving platter. Sprinkle with the red onion and capers. Drizzle the remaining olive oil and lemon juice over all the puree. Garnish with herb sprigs. Serve with toasted pita.