Favosalata Yellow Split Pea Dip Food

FAVOSALATA: YELLOW SPLIT PEA DIP

Steps:

• Heat a medium pot over medium low heat, add 1 tablespoon of olive oil and the white and light green part of the scallions [as well as the garlic if not using black garlic or roasted garlic]. Sauté for 2-3 minutes until lightly golden.
• Add the split peas, broth or water, wine (or more broth, see note), and salt. Bring to a boil, then lower heat to a simmer. Cook partially covered for 35-40 minutes, stirring occasionally, until tender but not mushy. Keep an eye on the pot in the final 10 minutes of cooking and add broth or wine if it gets too dry.
• In a blender or food processor, add the cooked peas, 1 cup of water, black garlic (or roasted garlic if using), and turmeric. Process until smooth adding more water if needed to make a smooth and creamy spread. Add the olive oil and the lemon juice and blend to combine. Taste and add additional salt or lemon juice to taste.
• To serve, spread onto a shallow dish and pour some olive oil over top. Sprinkle on some toasted pine nuts and the green part of the scallions. Enjoy with some flat bread or crudité.

MEDITERRANEAN SPLIT PEA DIP

Steps:

• Rinse the split peas under running cold water.
• Put in medium-sized pan and add the coarsely chopped onion, the garlic and plenty of cold water.
• Bring to a boil, reduce heat and simmer 45 minutes or until very tender.
• Drain, reserving some of the cooking liquid, and put in a food processor or blender.
• Add 5 tablespoons of the oil and process until smooth.
• If the mixture seems too dry, add enough of the reserved liquid to form a smooth, thick puree. (If you don't have a food processor you can mash the spilt peas with a fork in a bowl).
• Add the oregano and season to taste with salt and pepper.
• Turn the mixture into a serving bowl and sprinkle with the finely chopped onion and extra oregano, if desired.
• Drizzle over the remaining oil.
• Serve warm or cold with savory biscuits.

YELLOW SPLIT PEA DIP

Steps:

• In a large saucepan, combine the split peas with the onion, bay leaf and 4 cups of water and bring to a simmer.
• Cover and cook over moderate heat until the split peas are tender, about 25 minutes. Drain the split peas and discard the bay leaf.
• In a food processor, pulse the sun-dried tomatoes with the vinegar, garlic, shallots, basil, oregano and thyme until minced.
• Add the split peas. With the machine on, slowly pour in the 1/2 cup of olive oil and process until a smooth paste forms.
• Season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil and serve with toasted pita.