Heat 2 tbsp of the oil in a large pot over medium-high heat. Add the onion, garlic, and herbs and sauté for 5-6 more minutes. Add the peas and stir. Then add the warm water, 2 tbsp of olive oil, stir well and turn down the heat to low.
Simmer covered for 50-60 minutes, until the split peas are well-cooked and soft. Skim off any foam that might form on the top and season with salt & pepper to taste. Once the peas are cooked, remove them from the heat, pour in the lemon juice and stir well. Transfer the peas to a food processor or blender, mixing well until you have a smooth, creamy purée.
Spoon into a bowl and garnish with a drizzle of extra virgin olive oil, the chopped sea fennel and, if you like, some thinly-sliced onion. Serve with grilled pita bread or your favorite crackers and enjoy!
Extra tip:Serve your fáva with some organic pitted kalamáta olives & sliced capia peppers on the side to experience the best Greek flavors all together - you’ll have the most delicious, and healthy, summer appetizer!
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