A favorite on Greek meze tables, fava is a no-cook puree made by blending ready-cooked yellow split peas with olive oil, lemon juice, and onion. It makes a convenient dip to pack for lunch.
Strain the cooked yellow split peas and let all the liquid drain off.
Blend the drained peas with the onion, garlic, olive oil, lemon juice, and salt until smooth.
Refrigerate the dip for at least 1 hour. Sprinkle with the finely chopped red onion before serving.
Important: drain the peas thoroughly after straining them. Any remaining liquid can make the dip watery and thin.
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