Yellow split peas mash (Greek Fava) with tomato

What we call in Greece "Fava" it is the Yellow split peas using them for this tasty dip/spread. On the other hand what abroad people call "Fava beans" in Greek is "Koukia"... and we do use them but for totally different dishes. I wanted to explain this because if you visit Greece and see in a menu the dish "Fava" don't expect to eat the green (or dried) fava beans. So, the Greek fava is a dish which can be found in different versions around the country with the most popular version from Santorini island. It is, though, a popular dish in other Balkan countries and in the Middle East. It is a nice, spicy (or not) dish which it can be served along with other meze dishes and crispy pitta breads

Ingredients (for 6-8 people):
250gr dried yellow split peas
200gr fresh tomatoes, grated
1 ½ onion, finely chopped
½ tea-cup of olive oil
1 tsp of salt
½ tsp of oregano
½ tsp of sugar
gherkins to garnish
sweet or hot paprika to sprinkle

Method:
Wash well and drain the fava beans in a colander.

Put in a large saucepan and fill up with water enough to cover the fava, about 5 cm. Boil in medium heat and using a wooden spoon take the scum off the surface. Let it boil for 35-40 minutes.

Then add the tomato, the olive oil, the onion, the oregano and the sugar. Continue boiling for another 20 minutes.

When the time comes put the ingredients into a blender and beat until they become a smooth pulp.

Serve on a shallow plate and drizzle on top with some more olive oil. Sprinkle with the paprika and garnish with pickled gherkins.

Serve at room temperature or just chilled.