1 cup dry yellow split peas
3 cups water
6 garlic cloves, peeled
1 shallot, thinly sliced
1/4 cup olive oil
2 teaspoons salt
In a medium pot bring the split peas and water to a boil with a generous pinch of salt. Lower the heat once the water boils and cook until the split peas have softened and are falling apart. You want to stir and scrape the bottom of your pot with a wooden spoon every once in a while, specially as the water starts to get absorbed into the peas and to evaporate, to avoid burning the peas.
Meanwhile, in a small saucepan bring the oil, garlic, and shallot to a low simmer. You want to be careful that you don’t brown or burn the garlic. The idea here is to soften the garlic and shallot and also infuse the oil with their flavor. Cook the garlic and shallot for about 5-7 minutes. Once the shallot looks a little translucent turn the heat off and let it cool in the pan.
By the time the peas are cooked you should have very little water in the pan. Cool the peas.
Once they are at room temperature, put half of them in your food processor or blender and add the oil, shallots, and garlic. Puree to a smooth consistency then add the other half and puree again. Taste and adjust the salt to your liking.