One starter portion of smooth Greek yellow split-pea puree with onion, lemon and olive oil; this fava uses split peas, not broad beans.
0.5 cupSplit Peas
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30 gOnion
2 gGarlic
0.3 gThyme
1.25 cupsWater
1 tbspLemon Juice
1.5 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Finely chop 20 g onion and all the garlic; set aside the remaining 10 g onion for serving. Heat 5 ml olive oil in a very small saucepan and soften the chopped onion, garlic and fresh thyme for 4 minutes without burning.
Add all the rinsed dry split peas and measured water. Bring to a boil, skim off any foam, cover loosely and simmer over low heat for 40-50 minutes. Stir occasionally, then more often as it thickens, until the peas break down completely and no watery pool remains.
Take off the heat and stir in all the lemon juice. Mash thoroughly with a potato masher, then pass through a fine sieve, pressing all the soft pea pulp through to make a smooth thick puree. Season with salt and pepper.
Spoon the entire puree into one shallow bowl. Finely dice the reserved raw onion and scatter it over the top with the remaining 3 ml olive oil. Serve warm or at room temperature as one starter portion; bread and other meze are not included.