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Yellow Split Pea Spread

Yellow Split Pea Spread
Product Code: recipe-441
Reg. Price: $0.01
Unit of Measure:EACH
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Yellow Split Pea Spread with Red Onion and Capers
Favasalata
Makes 3 cups

This fabulous spread adapted from Kokkari by Erik Cosselmon and Janet Fletcher (Chronicle Books, 2010) is infinitely versatile and absolutely delicious. Similar in constancy to hummus, this traditional greek dip is perfect on crusty bread, pita, and crackers - or even as a dip for crudité. It pairs wonderfully with grilled fish or incorporated into a salad dressing. This recipe requires some time for the lentils to cook, but the hands on time is minimal, making it the perfect dip to make while you're busy with the rest of the meal.

ingredients:
FOR THE SPREAD:
1 cup dried Zursun yellow split peas, rinsed
2 to 3 cloves Hardneck garlic, peeled
1/4 cup white wine
2 1/2 tablespoons fresh squeezed lemon juice
1 tablespoon Tiburtini white wine vinegar
Trapani coarse sea salt
1/4 cup Laconiko Greek extra-virgin olive oil

GARNISHES:
4 to 5 thin slivers of red onion
1 tablespoon Recca Pantescan salted capers rinsed and drained
1 tablespoon Laconiko Greek extra-virgin olive oil
1 tablespoon fresh lemon juice


directions:

#1: In a small saucepan combine the split peas, garlic, wine, 1 1/2 teaspoons sea salt, and 3 cups of water. Bring to a simmer and skim off foam as needed.

#2: Keep the split peas at a gentle simmer until the peas are tender but still hold their shape - roughly 50 minutes. As needed, add boiling water to the pan so the split peas stay covered.

#3: Drain the peas in a fine-mesh sieve, reserving the remaining liquid.

#4: In a food processor, puree the warm peas and garlic with the lemon juice and wine vinegar until smooth. With the food processor running, slowly pour in the extra-virgin olive oil. Blend until just smooth, but be carful not to over blend.

#5: If the spread is too thick, add in some of the remaining cooking liquid and stir - it should be soft and spreadable.

#6: Taste and adjust salt and seasoning if necessary. Let the puree cool.

#7: If using it on bread or as a dip for cruditè, spread it while still warm into a shallow dish and garnish with red onion, caper, olive oil, and lemon juice. Enjoy!



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I N G R E D I E N T S

ingredients:
FOR THE SPREAD:
1 cup dried Zursun yellow split peas, rinsed
2 to 3 cloves Hardneck garlic, peeled
1/4 cup white wine
2 1/2 tablespoons fresh squeezed lemon juice
1 tablespoon Tiburtini white wine vinegar
Trapani coarse sea salt
1/4 cup Laconiko Greek extra-virgin olive oil

GARNISHES:
4 to 5 thin slivers of red onion
1 tablespoon Retta Pantescan salted capers rinsed and drained
1 tablespoon Laconiko Greek extra-virgin olive oil
1 tablespoon fresh lemon juice


R E V I E W S

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