Split Pea Spread with Hummus Flavors
Submitted by Courtney (from Cooking Light Magazine)
This one is my personal favorite–I didn’t think it would be that great, but I love it and make it all the time now!
2-1/4 cups water
3/4 cup yellow split peas
1/8 teaspoon crushed red pepper
6 garlic cloves, crushed
3 tablespoons fresh lemon juice
1-1/2 teaspoons ground cumin
3/4 teaspoon salt
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh dill
1. Combine first 4 ingredients in a medium, heavy saucepan, and bring to a boil. Partially cover, reduce heat, and simmer 40 minutes or until the peas are tender and most of the liquid is absorbed, stirring occasionally (the pea mixture will have the consistency of very thick split pea soup). Cool slightly.
2. Place the pea mixture in a food processor or blender. Add the lemon juice, cumin, and salt; process until smooth.
3. Place the pea puree in a shallow dish and sprinkle with chopped onion and dill.
Yield: 2 cups (serving size: 2 tablespoons).
Note: Store in an airtight container in the refrigerator for up to 4 days. You may need to add some cooking liquid or water to the mixture when it is in the food processor, because the recipe calls for some olive oil to be added at that point. I like my dips really thick, but if you don’t, you may need to thin it out a bit.