Fava (Santorini Yellow Split Pea Dip)

Instructions

1. Rinse the yellow split peas in a fine-mesh sieve under cold running water until the water runs clear, picking out any small stones or debris as you go. Unlike whole dried legumes, split peas do not need to be soaked beforehand.
2. In a large, heavy-bottomed pot, combine the split peas, chopped onion, garlic cloves, bay leaf, and water.
3. Bring to a boil over medium-high heat. As the peas heat through, a grayish foam will rise to the surface; skim it off with a slotted spoon every few minutes for the first 10 to 15 minutes, since leaving it in can make the finished puree taste slightly bitter or muddy.
4. Once the foam subsides, reduce the heat to a gentle simmer, partially cover the pot, and cook for 40 to 45 minutes, stirring occasionally so the peas do not catch on the bottom. The fava is ready when the peas have completely broken down into a thick, porridge-like mass with no whole peas remaining.
5. Stir in the teaspoon of salt about halfway through cooking rather than at the very start, as salting too early can slow the peas from softening. Add a splash more hot water if the pot looks dry before the peas are fully tender.
6. Remove and discard the bay leaf. Take the pot off the heat; the softened onion and garlic will puree right into the mixture, so there is no need to fish them out.
7. Working in batches if necessary, transfer the hot mixture to a food processor or blender, or use an immersion blender directly in the pot, and blend until completely smooth.
8. With the machine still running, drizzle in most of the olive oil in a slow, steady stream, the way you would build an emulsion for mayonnaise, so the fat binds into the puree instead of pooling on top. Add the lemon juice and a few grinds of black pepper, then blend briefly to combine.
9. Taste and adjust the salt and lemon juice; the puree should taste bright and savory, and it should look slightly loose at this stage, since it firms up considerably as it cools. Spread it into a shallow serving dish or plate rather than a deep bowl, which is the traditional way to help it cool and set evenly.
10. Let the fava cool to room temperature, or refrigerate until fully set, for at least 30 minutes.
11. Just before serving, drizzle the surface generously with the remaining olive oil, scatter over the diced raw onion and capers, and finish with parsley or dill if using. Serve with lemon wedges and warm bread or crusty rusks alongside.