yellow split pea dip
This dip is one of my favorites. It’s hearty and delicious. And it doesn’t hurt that it’s good for you either. The pine nuts and sundried tomatoes give the dip a slightly sweet taste balancing the peas and the garlic nicely. It pairs great with vegetable crudite, chips/crackers or even as a spread on a sandwich or veggie burger in lieu of mayonnaise.
1/2 cup yellow split peas
1/2 cup + 2 tblsp pine nuts, soaked in filtered water preferably overnight
6 sun-dried tomatoes (packed in oil and patted dry with a paper towel)
1 bay leaf
2 basil leaves
1/4 cup extra-virgin olive oil
1/4 cup purified water
1 large clove garlic, minced
- Place pine nuts in a glass bowl covered with purified water. Let soak as long as possible.
- Put split peas and bay leaf into a saucepan with 2 cups purified water and bring to a boil. Reduce heat to low and simmer covered for 25 minutes.
- Drain peas and transfer to a food processor fitted with a metal blade. Drain pine nuts and discard the water. Then, add pine nuts, sundried tomatoes, basil leaves, and garlic to the bowl. With the blade running, slowly pour in the olive oil and water through the feeder spout. Pulse into smooth.
Tags: casein free dip, dairy free dip, gluten free dip, pine nut dip, soy free dip, split pea dip, vegetable dip
[...] or at room temperature with some dip or raw vegetables. I suggest eggplant spread, some yellow split pea dip, the delicious curried avocado dip or the old standby favorite [...]