Yellow Split Pea Dip

Food & Wine.

• Ready In: 40 mins
• Yields: 4 cups

Ingredients

• 1⁄2 lb  yellow split peas
• 1  small onion, chopped
• 1  bay leaf
• 6  sun-dried tomatoes packed in oil, drained
• 2  tablespoons red wine vinegar
• 3  large garlic cloves
• 2  shallots, chopped
• 3  large basil leaves
• 1 1⁄2 teaspoons  dried greek oregano
• 1⁄2 teaspoon fresh thyme
• 1⁄2 cup extra virgin olive oil, plus more for drizzling
•  kosher  salt & freshly ground black pepper
•  toasted  pita bread, triangles for serving

Directions

1. In a large saucepan, combine the split peas with the onion, bay leaf and 4 cups of water and bring to a simmer.
2. Cover and cook over moderate heat until the split peas are tender, about 25 minutes. Drain the split peas and discard the bay leaf.
3. In a food processor, pulse the sun-dried tomatoes with the vinegar, garlic, shallots, basil, oregano and thyme until minced.
4. 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.
5. Season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil and serve with toasted pita.