Greek Fava — Creamy Yellow Split-Pea Purée With Onion, Lemon and Olive Oil

The classic meze of Greek tavernas, fava, is a smooth and creamy purée of dried yellow split peas, flavored with caramelized onion, fresh lemon juice and extra virgin olive oil. Simple, delicious and completely vegan — ideal served as a meze with warm pita bread.

Ingredients (for 4)

• 250 g dried yellow split peas
• 1 large onion, chopped
• 2 tbsp extra virgin olive oil (plus more for serving)
• Juice of 1 lemon
• Salt and black pepper to taste
• 1 tbsp capers or a little thinly sliced red onion, for garnish
• Warm pita bread for serving

Preparation

1. Rinse the yellow split peas and place them in a pot with about 1 liter of cold water together with the chopped onion. Bring to a boil over high heat and skim off the foam that rises to the surface.
2. Lower the heat and simmer gently, uncovered, for about 45–50 minutes, stirring occasionally, until the peas are completely soft and most of the water is absorbed.
3. Remove from heat and blend with an immersion blender or in a food processor until you get a smooth, creamy purée.
4. Add the olive oil and lemon juice, adjust salt and pepper, and stir well.
5. Serve warm or at room temperature, drizzled with olive oil, topped with thinly sliced onion or capers, and with warm pita bread.

Time: 10 minutes prep; about 50 minutes cooking.
Servings: 4.