Rinse 1 cup of dry split peas and place in a saucepan along with 2 cups of water, the onion and 4 minced garlic cloves. Bring to a boil, reduce heat, cover with a lid and simmer 25 to 35 minutes, or until tender.
In a food processor put the cooked split peas, whole garlic clove, feta cheese, diced tomatoes, lemon juice, paprika and salt.
Pulse until smooth, stopping to scrape down the sides occasionally.
Put the Mediterranean Split Pea Dip in a serving dish. The dip can be served warm or you can refrigerate for two hours before serving. Serve with warm pita bread.
Cover and store the leftovers in the refrigerator.