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Yellow Split Pea Dip

Recipe information

  • Yield

    makes 2 cups

Ingredients

2

carrots, coarsely chopped

2

celery stalks, coarsely chopped

1

/2 white onion

4

sprigs thyme

4

sprigs flat-leaf parsley

1

tablespoon whole black peppercorns

1

cup (8 ounces) yellow split peas

4

cups water

Coarse salt and freshly ground pepper

1

tablespoon fresh lemon juice

Extra-virgin olive oil, for drizzling

1

small red onion, thinly sliced

1

tablespoon plus 1 teaspoon capers, rinsed and drained

Need to make a substitution?

Preparation

  1. Step 1

    Wrap carrots, celery, white onion, herbs, and peppercorns into a bundle; tie with kitchen twine.

    Step 2

    Combine split peas with the water, 1/2 teaspoon salt, and herb bundle in a saucepan. Bring to a boil. Reduce to a simmer; cook until split peas are tender, about 45 minutes. Discard bundle. Reserve 1/2 cup cooking liquid. Drain split peas; let cool slightly.

    Step 3

    Puree split peas, lemon juice, 1 teaspoon salt, and 1/4 cup reserved cooking liquid in a food processor until smooth, adding more liquid as needed. To serve, drizzle spread with oil, top with red onion and capers, and season with pepper.

  2. Nutrition Information

    Step 4

    (Per 1/4-cup serving)

    Step 5

    Calories: 124

    Step 6

    Saturated Fat: .5g

    Step 7

    Unsaturated Fat: 3g

    Step 8

    Cholesterol: 0mg

    Step 9

    Carbohydrates: 17g

    Step 10

    Protein: 6.54g

    Step 11

    Sodium: 408mg

    Step 12

    Fiber: .2g

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