Greek · Lunch
Split Pea Puree Dip (Dairy-Free)
Split pea puree blended smooth with garlic, lemon and olive oil, finished with a rosemary-scented olive oil drizzle. Served as a Greek meze board dip alongside warm pita and raw vegetables, it carries a nutty, earthy legume base brightened by acid.
$2
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
447Calories
19.1gProtein
15.2gFat
64.3gCarbs
6.8gSugar
20.6gFiber
720mgSodium
0mgChol
2.2gSat Fat
981mgPotassium
79mgCalcium
4.7mgIron
0mcgVitamin B12
9mgVitamin C
vegan
vegetarian
gluten-free
egg-free
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Rinse split peas in a fine sieve until water runs clear. Finely chop onion and garlic. Measure cucumber and radish slices.
2
Simmer
Combine split peas, water, onion, garlic and bay leaf in a small saucepan over medium-high heat. Bring to boil, then reduce to low and simmer uncovered 25–30 minutes until peas collapse completely.
3
Rest
Remove from heat and let cool uncovered 10 minutes.
4
Plate
Transfer pea mixture to blender with olive oil, lemon juice, salt and pepper. Blend 1–2 minutes until smooth. Spoon onto plate, drizzle with olive oil, scatter rosemary on top. Arrange pita, cucumber and radish around puree.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g dried yellow split peas
- 2 cup480ml water
- 11 small onion
- 2 clove2 clove garlic
- 22 bay leaf
- 3 tbsp3 tbsp olive oil, plus extra for drizzling
- 2 tbsp2 tbsp lemon juice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp fresh rosemary
- 4 tbsp4 tbsp cucumber
- 4 tbsp4 tbsp radish
