1/4cup extra virgin olive oil, divided, plus more for drizzling
3 shallots or 1 small red onion, peeled and roughly chopped
2–3 cloves garlic, smashed and peeled
2–1/2cups water or broth
1cup yellow split peas, rinsed and drained
6–8 sprigs of fresh thyme
1 teaspoon salt
1/2 teaspoon pepper flakes or freshly ground black pepper
Lemon, zested and juiced
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the shallot or onion, garlic cloves, thyme, and season with salt and pepper flakes. Sauté until softened, about 5 minutes.
Add yellow split peas and broth or water. Bring to a boil, reduce heat to low, and cover the pot with a lid. Continue to simmer for 30-40 minutes or until peas are very soft.
Remove thyme and transfer cooked split peas to a blender. Add the lemon zest and juice, and the remaining 2 tablespoons of olive oil.
Purée until smooth. Plate in a serving bowl and drizzle extra virgin olive oil on top, along with sprinklings of your choice. I used sumac, za’atar, and mint. Traditionally, a bit of onion and capers are put on top.
Serve warm with fresh bread or vegetables and enjoy!