Santorini Fava Dip Recipe

The Greek island of Santorini is world-famous for its steep dark slopes, hilltop villages with blue-domed churches perched on the crescent-shaped rim and gazing out to the caldera (volcano) in the bay.

Indeed, the volcano - which erupted around 1600 BC, forever reshaping the island and giving birth to the legend of Atlantis in the process - defines Santorini today in many ways. Its volcanic ash-rich soil is dark and fertile, imbuing a unique flavour to a number of food items grown on the island. This includes a variety of small cherry tomato, the Assyrtiko grape and the Santorini 'fava'. The latter is not actually a fava bean, but a type of yellow split pea which is then turned into a delicious mezze dip.

Enjoy the Santorini fava dip on a hot summer evening with a cold glass of Assyrtiko dry white wine. Preferably with a caldera view as the sun sets across the Mediterranean.

Ingredients (serves 2-3 generously)

250g yellow split peas

1 small white or yellow onion (chopped)

2 garlic cloves (chopped)

Handful of fresh thyme

Juice of 1/2 lemon

Olive oil

Salt and pepper

Handful of chopped red onion and capers for garnish.

Preparation (1hr)

1. Rinse the peas thoroughly under cold water and remove any discoloured ones.

2. In a saucepan on medium heat, add a spoonful of olive oil and sauté the onions until soft. Add the garlic, thyme and peas. Cover the contents with water and leave to simmer for 45min, stirring occasionally and removing any froth. Top up with water if necessary.

3. When peas are soft to touch, take pan off the heat and drain contents in a sieve. Remove any thyme stems.

4. Transfer contents to blender. Add lemon juice, olive oil and salt and pepper to taste. Blend until smooth.

5. Garnish with some chopped red onion, capers and a drizzle of olive oil. Serve immediately.

TIP 1: Consider adding half a vegetable stock cube with the water to add depth and seasoning. You will reduce the amount of salt needed at the end.

TIP 1: Remove the sharpness from the onion garnish by soaking in cold water for 10min with a drop of vinegar.