Step 1

Heat 1 tablespoon olive oil in a large saucepan over medium-high heat.  Add the red onion and sauté for 5 minutes, stirring occasionally.  Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant.

Step 2

Add the water, yellow split peas, bay leaf, salt, cumin and stir to combine.  Continue cooking until the mixture reaches a simmer.  Then reduce the heat to medium-low and simmer for 20-25 minutes, until the yellow split peas have completely softened.

Step 3

Discard the bay leaf.  Then, using an immersion blender (or see alternatives below), purée the mixture until smooth.

Step 4

Remove saucepan from heat.  Stir in the lemon juice and remaining 2 tablespoons olive oil until combined.  Then taste the dip, and season with extra salt and/or lemon juice if needed.  The fava will thicken considerably as it cools.

Step 5

Garnish with a pinch of smoked paprika and any other preferred toppings, then serve and enjoy!  Leftovers can be refrigerated in a sealed container for up to 3-4 days.