Yellow Split Pea Dip
Making a Yellow Split Pea Dip is a nutritious way to whip up a snack or appetizer that serves 4. You'll start with 210 grams of dried yellow split peas. Make sure to rinse them first! Add these to a large saucepan, covering them with cold water by about 5 cm. Bring this to a boil, then lower the heat and let it cook for 5 minutes, removing any foam that forms on top. Next, toss in a bay leaf and three peeled garlic cloves. Let everything simmer for about 40 minutes, then stir in a teaspoon of sea salt and continue to simmer for another 20 minutes until the peas are tender. After draining any leftover liquid and removing the bay leaf, blend the peas with 4 tablespoons of extra virgin olive oil and 2 tablespoons of quality red wine vinegar.
- 210 grams Dried Yellow Split Peas, rinsed
- 1 Fresh or Dried Bay Leaf
- 3 Garlic Cloves, peeled
- 1 teaspoon Sea Salt
- 4 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Good-Quality Red Wine Vinegar
- Starting the Peas:
Place your rinsed yellow split peas into a large saucepan. Cover them with cold water, ensuring the water level is about 5 cm above the peas. Set the pan on high heat to begin the cooking process.
- Boiling and Skimming:
Once the water reaches a rolling boil, turn down the heat to medium. Allow the peas to cook for 5 minutes. During this time, use a spoon to remove any foam or scum that rises to the surface.
- Simmering with Flavor:
Add a bay leaf and the peeled garlic cloves to the saucepan. Let the mixture simmer gently for 40 minutes. Then, sprinkle in the teaspoon of sea salt and continue to simmer for another 20 minutes, or until the split peas become tender. Afterward, drain off any remaining liquid and discard the bay leaf.
- Creating the Purée:
Transfer the cooked peas into a blender. Add the extra virgin olive oil and red wine vinegar. Blend everything together until the mixture is very smooth. This will give your dip a creamy texture and rich flavor, perfect for serving as a unique and tasty appetizer.
