Dried Split Pea Dip Recipe

Step 1

Saute the onion in 2 tablespoons of the oil in a 1-1/2 to 2 quart saucepan until tender but not browned. Stir in the water and split peas and bring to a boil. Boil 2 minutes, remove from heat, cover, and let stand 30 minutes.

Step 2

Return the pan to the heat and bring to a boil. Cover, reduce heat, and simmer about 20 minutes, or until peas are tender. Cool slightly, drain peas; reserve any liquid. Puree peas in a food processor or blender, adding enough reserved liquid to reach desired consistency.

Step 3

Place the pureed peas in a bowl and stir in the chiles, garlic, lemon juice, tomatoes, cilantro, cumin, and remaining 1 tablespoon oil. Season mixutre to taste with a few drops chili oil and salt. Cover and chill well.

Step 4

Split pita rounds nad cut each half into 6 to 8 wedges. Place on baking sheet and bake at 350 F for 5 to 10 minutes or just until crisp and wedges are light brown.

Step 5

Place the dip in a serving bowl, with the crisp pita bread wedges for dipping.

Makes about 3 cups.

From Michael Roberts - Trumps, Los Angeles Best Recipes from the Los Angeles Times - ISBN: 0-8109-1237-6 Typed for you by Karen Mintzias

Things You'll Need

  • 1 Onion; chopped
  • 3tb Oil
  • 3 1/2c Water
  • 8oz Green split peas
  • 1/4c Finely chopped green chiles
  • 2 Garlic cloves; minced
  • 1 Lemon; juiced
  • 2 Tomatoes; peeled, seeded
  • - and chopped
  • 2tb Chopped fresh cilantro
  • 1/2ts Ground cumin
  • Chinese chili oil
  • Salt
  • 6 Pita breads (6-inch)

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