- 1 cup yellow split peas
- 2 cloves garlic, crushed
- 1 onion, chopped
- ½ tsp salt
- 6 tbsp extra virgin olive oil
- 1 tbsp sweet paprika
- ¼ white onion, finely chopped, for serving
- Remove any dark or foreign peas and rinse split peas under running water.
- Place peas, garlic, onion and salt in a medium saucepan with 2.5 cups of water and bring to boil. Turn down heat and simmer covered for 1 hour, stirring occasionally. The peas should become very soft.
- Remove the mixture from the heat and add 3 tablespoons of the oil.
- Add to a blender and puree until creamy. Alternatively, cook for 1.5 hours or until the peas have mushed down.
- Transfer to a serving platter. Just before serving, run the back of a spoon over the top of the dip to form a circular well, then drizzle the remaining olive oil on top. Sprinkle with the paprika and raw onion. Makes 3 cups.
Use traditional flat bread as an accompaniment for this dip. A few olives can also be served.
Lemon juice can be mixed through after blending, if desired.
Leftover dip can be stored in the fridge for several days and warmed in the microwave before serving. Note, the dip thickens on cooling and softens when heated.
PER SERVE: 575 kJ (137 cal). Protein 4 g. Total fat 9 g. Saturated fat 1 g. Cholesterol 0 mg. Carbohydrate 9 g. Fibre 2 g. Calcium 11 mg. Iron 1 mg.