Name: Fava Spread
Ingredients: 2/3 cup extra-virgin olive oil, or more as needed; 1 small red onion, finely chopped; 1 cup yellow split peas, rinsed and drained; 2 bay leaves; 5–7 cups water; Salt and freshly grated black pepper, to taste; 3–6 tbsp red wine vinegar or fresh, strained lemon juice; 3 tbsp extra-virgin olive oil; 3 scallions or one medium onion, coarsely chopped; 1 garlic clove, minced; 1/2 cup sun-dried tomatoes, reconstituted in a little warm water; 1/2 cup grated fresh tomato, or more, to taste; 2–4 tbsp capers, rinsed and drained; 3 tbsp sherry vinegar or balsamic; 1 red onion, halved and sliced or coarsely chopped, with a drizzling of olive oil and lemon juice

Description

A warm fava spread with warm pita bread rivals the deliciousness of everyone’s go-to favorite, tzatziki.

Ingredients

Scale

For the fava spread:

2/3 cup extra-virgin olive oil, or more as needed
1 small red onion, finely chopped
1 cup yellow split peas, rinsed and drained
2 bay leaves
5–7 cups water
Salt and freshly grated black pepper, to taste
3–6 tbsp red wine vinegar or fresh, strained lemon juice

For the cyclades-style garnish:

3 tbsp extra-virgin olive oil
3 scallions or one medium onion, coarsely chopped
1 garlic clove, minced
1/2 cup sun-dried tomatoes, reconstituted in a little warm water
1/2 cup grated fresh tomato, or more, to taste
2–4 tbsp capers, rinsed and drained
3 tbsp sherry vinegar or balsamic

For the classic garnish:

1 red onion, halved and sliced or coarsely chopped, with a drizzling of olive oil and lemon juice

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Instructions

Heat one-third cup olive oil in a large pot. Add the onion and cook until soft, 10 – 12 minutes. Add the yellow split peas and toss to coat with the oil. Stir for 1 to 2 minutes. Add enough water to cover split peas by two inches. Cover and bring to a boil over medium heat. Reduce heat, uncover, and cook over very low heat, stirring occasionally to keep from sticking, for 1½ to 2 hours, until the split peas are completely disintegrated. During the course of cooking, add water. When the split peas have reached the consistency of loose mashed potatoes, remove from heat and add salt and pepper.
Using an immersion blender or food processor, or by hand with a whisk or spoon, whip the fava until smooth and silky, adding the remaining olive oil and vinegar or lemon juice, to taste. Season if necessary with more salt.
For the garnish: Heat olive oil in a large skillet and sauté the scallions or onion until soft and lightly browned. Add the garlic, toss and cook for a minute or so. Add the sun-dried tomatoes and their juices and let the juice boil off a bit. Add the fresh tomato and cook until thickened slightly. Add the capers, toss. Finish off with vinegar. Use this as a topping for the fava and drizzle with a little raw extra-virgin olive oil.