Recipe of the week

The second thing to know about Greek fava is that it has nothing to do with fava beans, said Luke Pyenson in The Washington Post. This delicious spread, a staple of Greek tavernas, is made instead with yellow split peas. The first thing to know? “It is impossible to stop eating it.”

Greek fava

1 cup yellow split peas, preferably Greek

• 2 cups water

• 1 medium yellow onion, roughly chopped

• 1/2 cup plus 1 tbsp olive oil, divided, plus more as needed

• 1 bay leaf

• fine salt

• capers, thinly sliced red onion, lemon wedges, and crusty sliced bread, for serving

• In a colander or strainer, rinse peas, then transfer to a small, heavy-bottomed pot. Add water, set over high heat and bring to a boil. Skim white scum that rises to top and, once at a boil, reduce heat so water is at a simmer.

• Add onion, 1/2 cup olive oil, and bay leaf. Lightly season with salt, cover and simmer, stirring frequently to prevent sticking, until all liquid is absorbed and peas have mostly broken down, about 30 minutes for Greek yellow split peas and up to 75 minutes for everyday yellow split peas. Mixture should be consistency of cake batter, with some peas holding their shape.

• Remove and discard bay leaf. Taste peas and season with more salt, if desired, then transfer mixture to a blender or food processor, add 1 tbsp olive oil, and process until mixture has the texture of smooth hummus.

• Transfer to individual shallow bowls and top with capers and sliced red onion. Drizzle with more olive oil and serve with lemon wedges and crusty bread.