In a small saucepan, place water and split peas and bring to a boil. Foam will rise to the surface; skim that off, then lower heat. Add bay leaf and turmeric, and continue to cook until peas are tender. In a small sauté pan over medium heat, place olive oil and sauté onion until soft and translucent. Next, add garlic and sauté until fragrant.

Remove bay leaf and strain peas, reserving liquid. Add peas, lemon juice, salt, tahini, and white miso to a blender and purée until smooth. If needed, add some of the reserved liquid until desired texture is reached. Taste and adjust seasoning with salt and pepper or more lemon juice. Can be served warm or cold.