Mediterranean 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.

MEDITERRANEAN SPILT PEA SOUP

Steps:

• Rinse off split peas and add to a pot with 1 quart of unsalted water bring to a boil and simmer for 30 minutes.
• In a separate soup pot, sauté onion in olive oil for 10 minutes over medium heat, the onion will get brown edges and start to caramelize.
• Add the garlic and the carrots, sauté 5 minutes more.
• Add veggie broth, sun-dried tomatoes, rosemary, bay leaves, thyme, marjoram, smoked paprika, sea salt, black pepper, and dijon.
• Drain split peas and add in.
• Simmer gently over medium-low heat, 30 minutes, with a lid-vented, stirring occasionally. Cook until peas are soft and broken down.
• Add in fresh parsley just before serving and a squeeze of lemon.

PEA DIP

Steps:

• Whizz peas (lightly cooked, if you prefer), lime juice, chilli, spring onion and mint together in the food processor (or use a hand blender) until they form a pâté. The texture can be smooth or coarse, as you wish.
• Season to taste with salt and pepper, then serve very cold.