Yellow Split Pea Dip

Ingredients

• 400g yellow split peas, rinsed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 litre vegetable stock or water
• 1 bay leaf
• 100ml extra virgin olive oil, plus extra for serving
• Juice of 1 lemon
• Salt and black pepper to taste
• To serve:
• Extra virgin olive oil
• Finely chopped red onion
• Capers
• Cherry tomatoes, halved
• Fresh oregano
• Warm pita bread

Method

1. Rinse the yellow split peas thoroughly under cold water, removing any debris.

2. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until softened but not browned. Add the garlic and cook for 1 minute.

3. Add the split peas, stock, and bay leaf. Bring to a boil, then reduce heat to low.

4. Simmer gently for 35-40 minutes, stirring occasionally, until the peas are completely soft and falling apart. As they cook, they'll absorb the liquid and start to break down naturally.

5. You may need to add more water during cooking if the mixture becomes too thick. The consistency should be like thick porridge when cooked.

6. Remove the bay leaf. Use a hand blender to purée the mixture until completely smooth and silky. Alternatively, transfer to a food processor in batches.

7. While still hot, stir in the remaining olive oil and lemon juice. Season generously with salt and pepper. The fava should be creamy and pourable - add a little warm water if needed.

8. Allow to cool to room temperature - it will thicken as it cools.

9. To serve, spread the fava on a plate, creating a shallow well in the centre. Drizzle generously with extra virgin olive oil.

10. Top with finely chopped red onion, capers, cherry tomato halves, and a sprinkle of fresh oregano. Serve at room temperature with warm pita bread. This is traditionally served as part of a mezze spread and is particularly popular on the island of Santorini. Keeps in the fridge for up to 5 days.