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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Food & Wine. Ingredients:
1/2 lb yellow split peas |
1 small onion, chopped |
1 bay leaf |
6 sun-dried tomatoes packed in oil, drained |
2 tablespoons red wine vinegar |
3 large garlic cloves |
2 shallots, chopped |
3 large basil leaves |
1 1/2 teaspoons dried greek oregano |
1/2 teaspoon fresh thyme |
1/2 cup extra virgin olive oil, plus more for drizzling |
kosher salt & freshly ground black pepper |
toasted pita bread, triangles for serving |
Directions:
1. In a large saucepan, combine the split peas with the onion, bay leaf and 4 cups of water and bring to a simmer.
2. Cover and cook over moderate heat until the split peas are tender, about 25 minutes. Drain the split peas and discard the bay leaf.
3. In a food processor, pulse the sun-dried tomatoes with the vinegar, garlic, shallots, basil, oregano and thyme until minced.
4. 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.
5. Season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil and serve with toasted pita.
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