Greek Fava (puree of Yellow Split Peas) 

*Recipe follows story

I know…
It’s been a week since I’ve written…

You must’ve been worried that I fell prey to my stalker…

Have no fear, he smiled at me the other day and I just walked on by.  Not sadly, with tears, like Dionne Warwick, but proud and fearless….

Besides, a cop friend of mine told me to purchase wasp & hornet killer because it’s more lethal than pepper spray or mace - in case Uncle ever gets risky with the texts or a knock on the door.  

Now I feel a bit more at ease. Safer in my own apartment.  

And you thought this was just a cooking blog…
Strategies in self-defense can be found here too. 
Wasp & hornet spray and a quick kick to the junk and Uncle will be on the floor.

But when I’m not thinking about how to protect myself in this lonely world …

I’m mulling over the idea of this bean book.    

I said it before, I’ll say it again …

I want to write a book that details my profound love for all members of the legume family - from beans to peas.

With accompanying recipes, of course.    

So, for today…
The Yellow Split Pea makes me happy, what with it’s bright yellow color, quick cooking time, and heart healthy benefits - it makes a lovely bean dip or soup.

I think I just captured the voice of Martha Stewart.

In the making of this dip, I tried to match the recipe (by taste) to a little Greek fava dip I often enjoy at a joint in my neighborhood. Every time Su and I go there, we pour over the nomminess and the healthy amount of oil they douse over the top.  It’s a little bit of summer on a platter.  

As I am only one woman, I can only eat so much dip … so this bean will transform itself into a chilled soup, later on this week.  

Both options will make lovely additions to your summer picnic basket or afternoon lunches.
I’m not a lady of leisure so I don’t often enjoy long, lazy, weekday lunches - but if I did, I’d be lapping this up on  a sunny afternoon and chugging down glasses of wine.

Share with someone you love.

I’ll enjoy it alone, with my can of wasp & hornet spray by my side.  

Greek Fava (puree of Yellow Split Peas) 

1 c. yellow split peas
1 small/medium onion (diced)
1/3 c. extra virgin olive oil
2 T. fresh parsley (minced)
2 T. fresh lemon juice
Kosher salt and freshly ground pepper

-Rinse beans and place in a pot
-Cover beans with water and cook for 15 minutes, adding in 3/4 of your diced onion
-Continue to cook until tender, an additional 20-35 minutes
-Remove from heat and allow to cool
-Once cooled, add salt, lemon juice and 1/4 c. of olive oil salt
-Place beans in a blender/food processor/immersion blender and puree until smooth
-Place on a dish and sprinkle with remainder of diced onion, parsley, a little bit of salt, pepper and the remaining olive oil

Serve with vegetables or bread