Name: Fava (Greek Yellow Split Pea Dip)
Total time: 1 h 25 min
Cuisine: Greek
Ingredients: 1 large red onion; 3½ cups water; 8 ounces (1 cup) yellow split peas , picked over and rinsed; 3 garlic cloves , peeled; ¾ teaspoon table salt; 1 tablespoon lemon juice , plus more as needed; 7 tablespoons extra-virgin olive oil , divided; 2 tablespoons capers

Why This Recipe Works

Fava is a hummus-like dip hailing from Santorini, Greece. In Greek, “fava” refers to a specific variety of yellow split pea that can be difficult to find stateside; we were happy to discover that the yellow split peas commonly available here make a worthy substitute. When simmered, the peas collapse and release starches, which gives the dip its creaminess, then it's blended with olive oil and lemon juice to make it silky smooth. Capers, red onion, and an extra drizzle of oilve oil are traditional garnishes. Serve the dip with bread, pita chips, crackers, and/or crudités.

Before You Begin

Yellow split peas can be found in most grocery stores or online. If you do not have an immersion blender, process the dip in a food processor. Serve with bread, pita chips, crackers, and/or fresh vegetables.

Instructions

Finely chop 1 peeled large red onion. Set aside 3 tablespoons onion for garnish. Transfer remaining onion to large saucepan along with 3½ cups water, 1 cup rinsed yellow split peas, 3 peeled garlic cloves, and ¾ teaspoon table salt. Bring to simmer over medium-high heat, using shallow spoon to skim foam from surface as needed. Reduce heat to maintain simmer; cover; and cook, stirring occasionally, until peas are very tender and starting to break down, water is mostly absorbed, and mixture resembles loose polenta or oatmeal, 35 to 40 minutes. (If mixture is too thin, continue to simmer uncovered until thickened).

Off heat, stir in 1 tablespoon lemon juice. Using immersion blender, process until mixture is mostly smooth, 1 to 2 minutes. Slowly add 6 tablespoons extra-virgin olive oil and continue to process until oil is incorporated and mixture is very smooth, 1 to 2 minutes longer. Season with salt and lemon juice to taste.

Transfer dip to wide, shallow serving bowl. Press plastic wrap against surface of dip and refrigerate for at least 30 minutes or up to overnight (dip will thicken as it chills). Garnish with remaining 1 tablespoon oil, reserved onion, and 2 tablespoons capers. Serve. (If refrigerated overnight, let dip stand at room temperature for 30 minutes before serving).