Fava Santorinis

Ingredients

• 1 1/2 cups Santorini yellow split peas (fava), rinsed and drained
• 1 medium yellow onion, roughly chopped
• 1 small shallot, peeled and halved
• 4 cups water
• 1 cup vegetable broth
• 1/3 cup good-quality extra virgin olive oil, plus 3 tablespoons for serving
• 2 tablespoons fresh lemon juice
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 small red onion, finely sliced, for serving
• 2 tablespoons capers in brine, drained, for serving
• 1 tablespoon fresh flat-leaf parsley, roughly chopped, for serving
• 1/2 teaspoon dried Greek oregano, for serving
• 1 lemon, cut into wedges, for serving

Instructions

1. Place the rinsed yellow split peas in a medium saucepan along with the roughly chopped yellow onion and the halved shallot. Add the 4 cups of water and 1 cup of vegetable broth and bring to a boil over high heat.
2. Once boiling, skim off any white foam that rises to the surface using a spoon or ladle. Reduce the heat to medium-low, partially cover the pot, and simmer for 35 to 40 minutes, stirring occasionally, until the split peas have completely broken down into a thick, porridge-like consistency and most of the liquid has been absorbed.
3. Remove the pot from the heat and allow it to cool slightly for 5 minutes. Transfer the cooked split pea mixture to a blender or use an immersion blender directly in the pot. Add the 1/3 cup of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 1 teaspoon of sea salt, and 1/2 teaspoon of black pepper.
4. Blend on high speed for 1 to 2 minutes until the purée is completely smooth, creamy, and pale golden in color. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. If the purée seems too thick, blend in 2 to 3 tablespoons of warm water to reach a soft, spoonable consistency.
5. Spoon the warm fava purée onto a large shallow plate or individual bowls, using the back of a spoon to create a slight well in the center. Drizzle generously with the remaining 3 tablespoons of extra virgin olive oil.
6. Top with the finely sliced red onion, drained capers, and chopped flat-leaf parsley. Finish with a sprinkle of dried Greek oregano and a crack of black pepper. Serve immediately with lemon wedges and crusty bread or pita on the side.