Split-Pea Spread

recipe

Yield:

2 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 58
Caloriesfromfat 42 %
Fat 2.7 g
Satfat 0.4 g
Monofat 1.9 g
Polyfat 0.3 g
Protein 2.4 g
Carbohydrate 6.5 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 112 mg
Calcium 12 mg

Ingredients

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
3 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh dill

Preparation

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.

Place the pea mixture in a food processor or blender. Add the lemon juice, 2 tablespoons olive oil, cumin, and salt; process until smooth.

Place the pea puree in a shallow dish. Drizzle 1 tablespoon olive oil over the pea puree, and sprinkle with chopped onion and dill.

Note: Store in an airtight container in the refrigerator for up to 4 days.

Note:

Patsy Jamieson,

Cooking Light

April 2001
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