Yellow Split Pea Dip Recipes

YELLOW SPLIT PEA DIP

Yellow Split Pea Dip image

Make and share this Yellow Split Pea Dip recipe from Food.com.

Provided by dicentra

Categories Lentil

Time 40m

Yield 4 cups

Number Of Ingredients 13

Ingredients

1/2 lb yellow split peas
1 small onion, chopped
1 bay leaf
6 sun-dried tomatoes packed in oil, 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 & freshly ground black pepper
toasted pita bread, triangles for serving

Steps:

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.

Nutrition Facts : Calories 462.9, Fat 28.4, SaturatedFat 3.9, Sodium 23.4, Carbohydrate 40.2, Fiber 15.4, Sugar 5.3, Protein 14.9

YELLOW SPLIT PEA DIP

Yellow Split Pea Dip image

Categories Pea Simmer Boil

Yield makes 2 cups

Number Of Ingredients 13

Ingredients

2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
1/2 white onion
4 sprigs thyme
4 sprigs flat-leaf parsley
1 tablespoon whole black peppercorns
1 cup (8 ounces) yellow split peas
4 cups water
Coarse salt and freshly ground pepper
1 tablespoon fresh lemon juice
Extra-virgin olive oil, for drizzling
1 small red onion, thinly sliced
1 tablespoon plus 1 teaspoon capers, rinsed and drained

Steps:

Wrap carrots, celery, white onion, herbs, and peppercorns into a bundle; tie with kitchen twine.
Combine split peas with the water, 1/2 teaspoon salt, and herb bundle in a saucepan. Bring to a boil. Reduce to a simmer; cook until split peas are tender, about 45 minutes. Discard bundle. Reserve 1/2 cup cooking liquid. Drain split peas; let cool slightly.
Puree split peas, lemon juice, 1 teaspoon salt, and 1/4 cup reserved cooking liquid in a food processor until smooth, adding more liquid as needed. To serve, drizzle spread with oil, top with red onion and capers, and season with pepper.
Nutrition Information
(Per 1/4-cup serving)
Calories: 124
Saturated Fat: .5g
Unsaturated Fat: 3g
Cholesterol: 0mg
Carbohydrates: 17g
Protein: 6.54g
Sodium: 408mg
Fiber: .2g

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