Santorini Yellow Split Pea Puree

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A signature meze from the island of Santorini, this silky puree transforms humble yellow split peas into something elegant with just olive oil, lemon, and capers. Traditionally served at the start of a meal alongside fresh bread, fish, or octopus, it celebrates the mineral-rich volcanic soil that gives Santorini produce its distinctive character.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 18 gFat
• 2.5 gSaturated Fat
• 52 gCarbs
• 18 gFiber
• 5 gSugar
• 20 gProtein
• 380 mgSodium
• 950 mgPotassium
• 60 mgCalcium
• 5.5 mgIron
• 8 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the split pea base

• 1 1/2 cups (300 g) dried yellow split peas, rinsed
• 5 cups (1.2 L) water
• 1 small yellow onion, peeled and halved
• 2 garlic cloves, smashed
• 2 bay leaves
• 1/2 tsp kosher salt, plus more to taste

For finishing and topping

• 1/3 cup (80 ml) extra-virgin olive oil, plus more for drizzling
• 2 tbsp fresh lemon juice, plus a wedge to serve
• Freshly ground black pepper, to taste
• 2 tbsp capers, rinsed and roughly chopped
• 1/4 small red onion, finely minced
• 1 tbsp chopped fresh parsley (optional)

Directions

1. Place the rinsed split peas in a large heavy pot, cover with the water, and soak for 10 minutes; skim off any foam that rises to the surface.
2. Add the halved onion, smashed garlic, bay leaves, and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a gentle simmer and cook uncovered for 35 to 45 minutes, stirring occasionally, until the peas break down and become completely soft and falling apart.
3. Discard the bay leaves and lift out the onion halves. Drain the peas, reserving about 1 cup of the cooking liquid.
4. Return the peas to the pot off the heat and mash with a potato masher, or transfer to a food processor, blending with 1/3 cup olive oil, the lemon juice, and a few tablespoons of reserved cooking liquid until a smooth, thick puree forms; add more liquid as needed for a pourable but creamy consistency.
5. Season generously with salt and freshly ground black pepper, tasting as you go. Transfer the puree to a shallow serving bowl and use the back of a spoon to create gentle swirls on the surface.
6. Spoon a generous swirl of extra-virgin olive oil over the top so it pools in the swirls. Scatter the capers, minced red onion, and parsley over the surface, then finish with a final crack of black pepper and serve warm or at room temperature with crusty bread or alongside grilled fish.

Cook’s Notes

• For the most authentic Santorini flavor, use a high-quality extra-virgin olive oil; the Aghialos and other local oils have a distinctive peppery, grassy note that carries the dish.
• Skim the foam off the top during the first few minutes of cooking for a smoother, more polished puree.
• If the puree sits too long it will thicken; loosen with a splash of warm water or reserved cooking liquid before serving.
• Traditional cooks sometimes add a pinch of ground cumin or oregano along with the bay leaf for a slightly warmer profile.
• For a heartier meze spread, pair with a plate of marinated anchovies, fresh tomatoes, and warm pita.

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