Greek Split Pea Spread

Name: Greek Split Pea Spread
Cook time: 90 min
Yield: 1 servings
Cuisine: greek
Ingredients: 180 g yellow split peas; 1 medium onion, cut into quarters; 3 garlic cloves, smashed; 60 ml extra-virgin olive oil; 3 tablespoons lemon juice; 0 kosher salt and freshly ground black pepper to taste; 1 tablespoon extra-virgin olive oil; 0.25 small red onion, finely chopped (optional); 1 teaspoon small capers (optional)

Originally, this Greek spread called fava (which is similar to hummus) was made out of fava beans—hence its name. With time, the beans were replaced with dried yellow split peas grown in Santorini, considered the best of their kind because of the island’s volcanic soil. The peas are rich in plant-based protein, nutritious fiber, vitamins, minerals, and antioxidants. If you buy the dried peas in a sealed package, choose one with an expiration date as far out as possible, and if you buy the peas in bulk, be sure there is high turnover at the store. The cooking time for dried peas that aren’t fresh is much longer, and they have an off-putting aftertaste.

By Shaily Lipa

Original recipe source

Cook time: 90 minutes

Servings: 1

Ingredients

180 g yellow split peas
1 medium onion, cut into quarters
3 garlic cloves, smashed
60 ml extra-virgin olive oil
3 tablespoons lemon juice
0 kosher salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
0.25 small red onion, finely chopped (optional)
1 teaspoon small capers (optional)

Instructions

Rinse the peas under cold water in a fine-mesh sieve until the water runs clear, and drain.
Transfer the peas to a medium pot, pour in 2 ½ quarts (2 ½ L) cold water, and add the onion and garlic. Bring to a boil over high heat, reduce the heat to low, and simmer uncovered for 60 to 90 min...
Reserve ¾ cup (180 ml) of the cooking liquid and then drain the pot through a fine-mesh sieve.
Let the peas, onion, and garlic cool slightly, about 10 minutes.
Transfer the peas, onion, and garlic to the bowl of a food processor along with ¼ cup (60 ml) of the reserved cooking liquid. Add the ¼ cup (60 ml) olive oil, the lemon juice, salt, and pepper and ...
Spread the fava on a plate. Drizzle with the 1 tablespoon olive oil and sprinkle with the red onion and capers, if desired. Serve immediately warm or at room temperature, with pita, if desired.
Leftover fava can be stored in an airtight container in the refrigerator for up to 3 days. The fava will thicken when chilled. Add 2 to 3 tablespoons of warm water and mix to bring it to the desire...