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Yellow Split Pea Dip

  • SERVINGS: makes 4 cups
  • FAST

This hearty and slightly tangy spread, traditionally made with fava beans or yellow split peas, is served as a meze in Greece.

  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
  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.


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