Favadip with tomato-capers sauce

In pan, split split peas just under water and add 2 tablespoons of oil. Peas to boil and cook on low heat for about 45 minutes until water is absorbed and thick puree is formed, stirring frequently and adding more water if necessary. In the meantime, bring the tomatoes to the boil and simmer for 15 minutes on low heat, stirring occasionally. Then let capers drain, coarse and stirring. Melt the mixture with salt and pepper and allow to cool. Garlic peel and finely cut or squeezed. Wash red pepper, remove seeds and cut finely.

Puree peas in a food processor. Heat two tablespoons of oil in pan and garlic and pepper for about 1 minute without coloring. Add pea purée and stir in wine. Halve lemon, halve it, add juice to pea puree and season with salt and pepper. Blend the mixture with heat for approx. 5 minutes while stirring on low heat. Allow the puree to lukewarm (or cold). Cut the rest of lemon into slices. Fava (= dip) in bowl serve and pour the rest of oil on it. Garnish with lemon slices and scoop tomato-capers sauce. Serve the rest of the sauce separately. Delicious with roasted Greek country bread cut into points.