Greek Split Pea Spread
Source of Recipe
Eating Well, Nov. 1997
List of Ingredients
1 cup dried yellow split peas -- rinsed
6 cloves garlic -- crushed and peeled
3 cups water
1 teaspoon salt
--plus more to taste
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
freshly ground black pepper -- to taste
2 tablespoons chopped fresh dill
--or parsley
1/4 cup chopped scallionsRecipe
In a large saucepan, combine split peas, garlic and water. Bring to a boil, skimming off any froth. Reduce heat to low, cover and simmer for 30 minutes. Uncover and simmer, stirring often, until mixture has cooked down to a thick puree, 10 to 20 minutes longer. Remove from heat and stir in 1 teaspoon salt. Press plastic wrap on the surface and let cool.
Transfer pea mixture to a food processor. Add lemon juice and oil; process until smooth. Adjust seasoning with salt and pepper. Scrape into a bowl and stir in dill (or parsley). (The spread will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months.) Sprinkle with scallions and serve. Makes 2 1/2 cups.
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