Middle Eastern Spread With Lentils & Peas

READY IN: 35mins
Recipe by T in Marin

This is a high protein veggie dish that is perfect for pita points

Top Review by Geniale Genie

Yum! I did need to add quite a bit of water to smooth it down and added a bit of salt, but it tastes great - just the right amount of zing. I may replace the extra water and salt with vegetable broth next time. This makes a LOT, so make sure you have the mouths to eat it or halve the recipe. I'll try freezing it in an ice cube tray (like pesto). Thanks for sharing T!

Ingredients Nutrition


  1. Cook lentils and split peas in a large pot of boiling salted water until very tender, about 35 minutes. Drain.
  2. Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and saute until onion is translucent, about 5 minutes.
  3. Add turmeric and cumin and stir 1 minute. Transfer mixture to processor (or bowl for use of immersion blender). Add lentils and split peas, celery leaves, lemon juice, chili powderand remaining 3 tbsps of oil. Process until smooth. Season generously (to taste) with salt and pepper.
  4. Transfer to serving bowl. Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Serve with pita bread.

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