This yellow split pea dip recipe is a deliciously light, colorfully fragrant, and deeply satisfying addition to your next appetizer spread.
Heralding from the Middle East myself, I am a sucker for all kinds of dips and sauces – it’s what we do best, and it certainly doesn’t start and end with hummus. The split pea is no stranger to the Western world, and aside from split pea soup, it’s not exactly used in everyday cooking. In the Middle East and in Greece, split peas are the main ingredient in a common “meze” dish, in which they are pureed, spiced, and slathered on bread.
While I am mostly used to the green split pea variety, this recipe calls for yellow split peas, which bear a more unique color and stands out among other dishes. The split pea has a subtle nutty flavor and is a bit lighter in texture when cooked and pureed than chickpeas. Split peas are high in protein and low in fat, making for a great complement to an active lifestyle. Split peas also contain 26 grams of fiber per 100 gram serving!
Yellow Split Pea Dip
- ¼ cup olive oil
- 1 garlic clove, minced
- 1 cup dry yellow split peas
- 3 cups water
- Juice of 1 lemon
- ½ teaspoon sea salt
- 1 teaspoon cumin
- ½ teaspoon sumac
- Dash of red pepper flakes
From the Organic Authority Files
In a pot over medium-high heat, add the olive oil and onion. Sauté until the onion is translucent for about 5 minutes. Add the garlic and stir and sauté for another 2-3 minutes.
Add the split peas and water. Stir and put a lid on the pot. Bring the water in the boil and once boiling, reduce heat to a simmer. Cook for about 30 minutes, or until the split peas are tender and the water is mostly absorbed into the split peas. The consistency should be that of a thick soup.
Transfer the mixture to a food processor and blend until smooth. Add in the lemon juice, salt, cumin, sumac, and red pepper flakes. Keep blending the mixture while you slowly add olive oil.
Once the mixture is evenly combined, scoop it into a dipping bowl and garnish with red pepper flakes and a drizzle of olive oil.
Serve with toasted pita bread and vegetable crudités.
Bowl of Split Peas Image from Shutterstock