Recipe by Julie B's Hive
Similar to humus but made with yellow split peas. Pull out your food processor and give it a try!
Top Review by Lalaloula
What a creamy, smooth and yummy dip! Mmmm, so good with fresh veggies! I luved the silky smooth texture of the split peas in combination with the rough onions. And the taste is just fabulous: tangy onion with earthy herbs and a little bit of bite from the garlic. Very tasty! I used a little less onions on top as I dont care for raw onions that much and also reduced the oil a tad as I felt the dip didnt need it. THANK YOU SO MUCH for sharing your recipe with us, Julie! Made and reviewed for the Aussie/NZ Recipe Swap #42 July 2010.
- 1 1⁄4 cups yellow split peas
- 1 small onion, coarsely chopped
- 1 small onion, very finely chopped
- 1 garlic clove, coarsely chopped
- 6 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh oregano
- salt & pepper
- chopped oregano (to garnish)
- savory biscuit, for serving
Directions See How It's Made
- Rinse the split peas under running cold water.
- Put in medium-sized pan and add the coarsely chopped onion, the garlic and plenty of cold water.
- Bring to a boil, reduce heat and simmer 45 minutes or until very tender.
- Drain, reserving some of the cooking liquid, and put in a food processor or blender.
- Add 5 tablespoons of the oil and process until smooth.
- If the mixture seems too dry, add enough of the reserved liquid to form a smooth, thick puree. (If you don't have a food processor you can mash the spilt peas with a fork in a bowl).
- Add the oregano and season to taste with salt and pepper.
- Turn the mixture into a serving bowl and sprinkle with the finely chopped onion and extra oregano, if desired.
- Drizzle over the remaining oil.
- Serve warm or cold with savory biscuits.