Split Pea Purée with Pita Wedges |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This dip, called fava in Greece, is typically found on taverna menus. As the yellow peas become tender and creamy and the cooking liquid thickens, stir the mixture frequently to prevent scorching on the bottom. This is nice with a chilled Pinot Blanc. Ingredients:
5 1/2 cups water |
1 1/2 cups dried yellow split peas |
2 bay leaves |
1 garlic clove, peeled, flattened |
5 tablespoons olive oil (preferably extra-virgin) |
4 tablespoons fresh lemon juice |
1/4 cup thinly sliced green onions |
1/4 cup drained capers |
1 cup chopped arugula |
pita bread wedges |
Directions:
1. Combine water, peas, bay leaves and garlic in heavy large saucepan. Bring to boil, skimming foam off top of water. Reduce heat to medium-low; simmer uncovered until thick, whisking often, about 1 hour. Cool slightly. Discard bay leaves.
2. Whisk 3 tablespoons oil and 2 tablespoons lemon juice into pea mixture. Season with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)
3. Transfer mixture to platter. Sprinkle with green onions and capers. Drizzle 2 tablespoons oil and 2 tablespoons lemon juice over. Top with arugula. Serve warm or at room temperature with pita wedges.
|
|