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Great homemade coffee with James Hoffmann.
The Greek name for this dip is “fava,” though it contains no fava beans. Instead, dried yellow split peas are simmered until thick and porridge-like, then pureed with red wine vinegar and extra-virgin olive oil to produce a rich, creamy hummus-like dip. A relish made with roasted red peppers, capers and fresh herbs brightens its earthy flavors. Serve with pita bread and crudités.
tablespoons extra-virgin olive oil, divided, plus more to serve
medium red onion, finely chopped, divided
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