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| Greek Split Pea Spread
1 cup of dried yellow split peas, rinsed
6 cloves garlic, crushed and peeled
3 cups of water
1 teaspoon of salt, plus more to taste
2 tablespoons of fresh lemon juice
1 tablespoon of extra-virgin olive oil
freshly ground black pepper, to taste
2 tablespoons of chopped fresh dill or parsley
1/4 cup of chopped scallions
1. In a large saucepan, combine split peas, garlic and water. Bring to a boil, skimming off any froth. Reduce heat to low, cover and simmer for 30 minutes.
2. Uncover and simmer, stirring often, until mixture has cooked down to a thick puree, 10 to 20 minutes longer. Remove from heat and stir in 1 teaspoon salt. Press plastic wrap on the surface and let cool.
3. Transfer pea mixture to a food processor. Add lemon juice and oil; process until smooth. Adjust seasoning with salt and pepper. Scrape into a bowl and stir in dill (or parsley). (The spread will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months.) Sprinkle with scallions and serve.
MAKES ABOUT 2 1/2 CUPS.
20 calories per tablespoon: 1 gram protein; 0 grams fat; 3 grams carbohydrate; 54
mg sodium; 0 mg cholesterol: 1 gram fiber. |
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