• Fast
• Healthy
• Staff Favorite
• Vegetarian

Ingredients

1. 1/2 pound yellow split peas
2. 1 small onion, chopped
3. 1 bay leaf
4. 6 oil-packed sun-dried tomato halves, drained
5. 2 tablespoons red wine vinegar
6. 3 large garlic cloves
7. 2 shallots, chopped
8. 3 large basil leaves
9. 1 1/2 teaspoons dried Greek oregano
10. 1/2 teaspoon fresh thyme
11. 1/2 cup extra-virgin olive oil, plus more for drizzling
12. Kosher salt and freshly ground pepper
13. Toasted pita triangles, for serving

Directions

1. 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.
2. 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.