Name: Yellow Split Pea Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 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

Recipe by dicentra

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Ready In:: 40mins
Yields:
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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

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.

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