YELLOW SPLIT PEA DIP

Yellow Split Pea Dip image

Yield makes 2 cups

Number Of Ingredients 13

2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
1/2 white onion
4 sprigs thyme
4 sprigs flat-leaf parsley
1 tablespoon whole black peppercorns
1 cup (8 ounces) yellow split peas
4 cups water
Coarse salt and freshly ground pepper
1 tablespoon fresh lemon juice
Extra-virgin olive oil, for drizzling
1 small red onion, thinly sliced
1 tablespoon plus 1 teaspoon capers, rinsed and drained

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

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