Santorini Fava — Yellow Split Pea Purée

Rinse the yellow split peas thoroughly under cold running water until the water runs clear. Drain well.

Finely chop half of the red onion and mince the garlic cloves.

In a medium pot, combine the rinsed split peas, chopped onion, minced garlic, and bay leaf. Add enough cold water to cover the peas by about 5 cm (2 inches).

Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the peas are very tender and easily mashable. Skim off any foam that rises to the surface during cooking.

Remove the bay leaf. Drain any excess liquid, reserving about 125 ml (1/2 cup) of the cooking water.

Using an immersion blender or a food processor, purée the split peas until smooth. Add the reserved cooking water gradually until you reach your desired creamy consistency. If too thick, add a little more hot water.

Stir in 45 ml (3 tbsp) of the Greek extra virgin olive oil and the juice from half a lemon. Season with salt and black pepper to taste.

To serve, spoon the fava onto a plate. Drizzle generously with the remaining Greek extra virgin olive oil.

Garnish with finely chopped raw red onion, capers, and fresh parsley. Serve warm or at room temperature with crusty bread.