Contrary to what many people seem to think, hummus isn’t Greek and so not something that belongs on a Greek taverna’s menu. Greeks do, however, have a similar kind of dish called φάβα (fava), which is just as delicious despite being nowhere near as popular.
Greek fava is made from yellow split peas (known as fava in Greece), which grow in the volcanic soil of beautiful Santorini. It has always been one of my favourite mezedes (small dishes) and, as it is naturally vegan and available in every taverna, it is something I always order when I’m eating out, particularly now that I’m vegan. Most places top it with capers and very thinly sliced red onion (which is milder compared to the onions I had elsewhere in Europe) but my favourite taverna on the island serves theirs with caramelised onions and I simply love that combination. The sweetness of the onions goes so well with the salty, tangy capers and lemon that flavours Greek fava. Give me a bowl of warm fava, some toasted sourdough, a small glass of white wine and a healthy dose of Greek sunshine for lunch and I’m a happy bunny indeed 🙂 .
2 medium red onions 1-2 tsp brown sugar 1 tbsp balsamic vinegar 30 ml / 2 tbsp olive oil pinch of salt
