Yellow Split Pea Dip

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Yellow Split Pea Dip - Greek

 

1/2 pound yellow split peas

1 small onion, chopped

1 bay leaf

6 oil-packed sun-dried tomato halves, drained

2 tablespoons red wine vinegar

3 large garlic cloves

2 shallots, chopped

3 large basil leaves

1 1/2 teaspoons dried Greek oregano

1/2 teaspoon fresh thyme

1/2 cup extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground pepper

Toasted pita triangles, for serving

 

 

 

 

 

In a large saucepan, combine the split peas with the onion, bay leaf and 4 cups

of water and bring to a simmer. Cover and cook over moderate heat until the

split peas are tender, about 25 minutes. Drain the split peas and discard the

bay leaf.

 

In a food processor, pulse the sun-dried tomatoes with the vinegar, garlic,

shallots, basil, oregano and thyme until minced. Add the split peas. With the

machine on, slowly pour in the 1/2 cup of olive oil and process until a smooth

paste forms. Season with salt and pepper. Transfer the dip to a bowl, drizzle

with olive oil and serve with toasted pita.

 

MAKES 4 CUPS

TOTAL TIME: 30 MIN

 

Author: Michael Psilakis

Source: My Big Fresh Greek Flavors, Food & Wine, May, 2006.

Formatted by Chupa Babi: 06.20.08

 

" This hearty and slightly tangy spread, traditionally made with fava beans or

yellow split peas, is served as a meze in Greece. "

 

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