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

May 2006

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total:
30 mins
Yield:
makes 4 cups
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Ingredients

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Directions

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  • 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.

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  • 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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