Rinse the split peas and place in a stockpot or saucepan with an almost 3 :1 ratio of water. ( i.e for 2 cups of peas add 8 cups instead of 9 cups of water).
Skim foam as it comes to a boil.
Add chopped onions, garlic, olive oil, salt and pepper and simmer on low heat for 60 - 90 minutes stirring occasionally.
My husband likes it extra creamy so I use an immersion blender to puree the mixture. Add more salt an pepper if needed.
When done, let cool (it will thicken a bit).
To serve, drizzle with olive oil, lemon and oregano and top with chopped scallions.
We can also add capers and sun dried Santorini tomatoes or Greek oregano.
We usually spread, or better yet, dip crusty pita bread and accompany with Kalamata olives and of course feta cheese.
Notes
You can also add more water to this and make a creamy soup instead of a spread