Fava (Greek Yellow Split Pea Dip)

• 1 cup yellow split peas
• 3 cups water
• 1 red onion; half minced, the other half peeled but left whole
• 3 garlic cloves, peeled and smashed
• 1/2 teaspoon kosher salt
• 2 tablespoons olive oil, plus more for serving (use the nice stuff)
• Paprika, for serving
• Lemon wedges, for serving
• Parsley, for serving
• Salt and black pepper

1. Place split peas in a pot and cover with the water. Bring to a boil and skim off any foam that rises to the surface. Turn down the heat until the mixture bubbles only occasionally, then add the peeled half of the onion, the garlic, and the salt. Cook until split peas are very tender and mushy, just over an hour.
2. When the peas are beginning to fall apart, turn off the heat, taste, and add more salt if necessary. Add 2 tablespoons of olive oil and a few turns of black pepper. Use an immersion blender (or tabletop blender) to puree mixture to desired smoothness (I like mine still a little chunky), or just use the back of your spoon if you're feeling lazy. Return to the heat and cook for a minute or two more, until quite thick.
3. To serve: Spoon the fava onto a plate, top with a generous drizzle of olive oil, the diced red onion, a sprinkle of paprika, chopped parsley, and a few lemon wedges. Provide fresh pita, toasted bread, and/or vegetables for dipping.

peas, water, red onion, garlic, kosher salt, olive oil, paprika, lemon wedges, parsley, salt

Taken from food52.com/recipes/74910-fava-greek-yellow-split-pea-dip (may not work)