Greek · Lunch
Split Pea Puree Dip (Low-Calorie)
Split peas simmer with garlic, onion and bay leaf until soft, then blend with lemon juice, olive oil, cumin and oregano into a smooth Greek-style dip. Served with fresh carrot and cucumber sticks, it delivers tangy, earthy flavour while keeping calories and fat low.
$2
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
293Calories
20.1gProtein
2.3gFat
48.2gCarbs
8.1gSugar
17.5gFiber
282mgSodium
0mgChol
0.3gSat Fat
952mgPotassium
95mgCalcium
4.5mgIron
0mcgVitamin B12
12mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Rinse split peas under cold water in a fine sieve. Finely chop onion and garlic. Measure out bay leaf.
2
Simmer
Combine split peas, onion, garlic, bay leaf and vegetable stock in a saucepan over medium heat. Bring to a boil, reduce to low and simmer 32 minutes until peas collapse into soft mush.
3
Rest
Remove from heat and let sit uncovered 10 minutes to cool and thicken.
4
Plate
Discard bay leaf, blend pea mixture with lemon juice, olive oil, cumin, oregano and salt until smooth. Spread onto plate, scatter parsley on top, arrange carrot and cucumber sticks alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g split peas
- 60g60g onion
- 2 clove2 clove garlic
- 22 bay leaf
- 360ml360ml vegetable stock, low-sodium
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp olive oil
- 1/4 tsp1/4 tsp ground cumin
- 1/4 tsp1/4 tsp dried oregano
- 2 pinch2 pinch salt
- 80g80g carrot
- 100g100g cucumber
- 2 tsp2 tsp parsley
