Yellow Split Pea Dip

Name: Yellow Split Pea Dip
Ingredients: 2 carrots, coarsely chopped; 2 celery stalks, coarsely chopped; 1/2 white onion; 4 sprigs thyme; 4 sprigs flat-leaf parsley; 1 tablespoon whole black peppercorns; 1 cup (8 ounces) yellow split peas; 4 cups water; Coarse salt and freshly ground pepper; 1 tablespoon fresh lemon juice; Extra-virgin olive oil, for drizzling; 1 small red onion, thinly sliced; 1 tablespoon plus 1 teaspoon capers, rinsed and drained

13 ingredients

18 steps

Ingredients

2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
1/2 white onion
4 sprigs thyme
4 sprigs flat-leaf parsley
1 tablespoon whole black peppercorns
1 cup (8 ounces) yellow split peas
4 cups water
Coarse salt and freshly ground pepper
1 tablespoon fresh lemon juice
Extra-virgin olive oil, for drizzling
1 small red onion, thinly sliced
1 tablespoon plus 1 teaspoon capers, rinsed and drained

Directions

1

Wrap carrots, celery, white onion, herbs, and peppercorns into a bundle; tie with kitchen twine.
2

Combine split peas with the water, 1/2 teaspoon salt, and herb bundle in a saucepan.
3

Bring to a boil.
4

Reduce to a simmer; cook until split peas are tender, about 45 minutes.
5

Discard bundle.
6

Reserve 1/2 cup cooking liquid.
7

Drain split peas; let cool slightly.
8

Puree split peas, lemon juice, 1 teaspoon salt, and 1/4 cup reserved cooking liquid in a food processor until smooth, adding more liquid as needed.
9

To serve, drizzle spread with oil, top with red onion and capers, and season with pepper.
10

(Per 1/4-cup serving)
11

Calories: 124
12

Saturated Fat: .5g
13

Unsaturated Fat: 3g
14

Cholesterol: 0mg
15

Carbohydrates: 17g
16

Protein: 6.54g
17

Sodium: 408mg
18

Fiber: .2g