Yellow Split Pea Dip Recipes

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

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.