Greek Fava Purée with Lemon and Capers

A luscious Mediterranean delight

Enjoy the creamy texture and zesty flavor of Greek fava purée, enhanced with lemon and capers. Perfect as an appetizer or a side dish.

1 h 30 min
4
Easy

Ingredients

For the Fava Purée

1 cup dried yellow split peas

rinsed

3 cups water

1 medium onion

chopped

1 garlic clove

minced

2 tablespoons olive oil

Salt and pepper

to taste

For the Lemon-Caper Topping

1 lemon

juiced

2 tablespoons capers

rinsed and chopped

2 tablespoons olive oil

1 tablespoon fresh parsley

finely chopped

Preparation

Preparing the Fava Purée

Rinse and Combine

Rinse the yellow split peas and place them in a large pot.

Add Ingredients

Add water, chopped onion, and minced garlic.

Simmer

Bring to a boil, then reduce heat and simmer until peas are tender, about 45 minutes.

Ensure peas are fully tender to achieve a smooth purée. Tip: Use a food processor for an extra smooth texture.

Preparing the Lemon-Caper Topping

Mix Topping

In a small bowl, whisk together lemon juice, chopped capers, and olive oil.

Add Parsley

Stir in freshly chopped parsley.

Cooking Process

Simmering the Peas

Cook peas with onion and garlic until completely softened.

Timing: 45 minutes. Heat: Low heat.

Blending

Purée the cooked peas until smooth, adding olive oil gradually.

Timing: 5 minutes. No heat.

Topping

Drizzle lemon-caper mixture over the purée before serving.

Plating & Serving

Greek Fava Purée with Lemon and Capers

FaConciergeBell

Plating & Serving

Spoon the smooth purée onto a serving platter, drizzle with lemon-caper topping, and finish with a sprinkle of fresh parsley.

Sauce Pairings

Lemon-Caper Drizzle

A tangy lemon and caper blend to complement the purée

Garnishes & Accompaniments

Fresh parsley, finely choppedGround black pepper

Perfect Sides

Warm pita bread

Roasted vegetables