Yellow Split Pea Dip

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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  • Total Time:
  • Servings: makes 4 cups
KEY: Spring, Summer, Fast - Column, Cocktail Party, Game Day, Holiday Open House, New Year's Eve, Greek, Appetizers/starters, Beans, Grains & Legumes, Dips & Spreads, Fast, Healthy, Staff Favorites, Vegetarian

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Ingredients

  • 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

How to make this recipe

  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.
Contributed By Published May 2006

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