Middle Eastern · Lunch
Spiced Split Pea Dip
A creamy Middle Eastern dip made from cooked split peas blended with tahini, cumin, and garlic, brightened with lemon juice and finished with olive oil and smoked paprika. Served with warm pita for scooping.
$2
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
380Calories
15.4gProtein
14.3gFat
48.6gCarbs
4.2gSugar
16.7gFiber
562mgSodium
0mgChol
2gSat Fat
573mgPotassium
98mgCalcium
4.2mgIron
0mcgVitamin B12
9mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
mediterranean
thirty-min-meals
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Drain the cooked split peas and mince the garlic clove.
2
Blitz
Transfer split peas, tahini, garlic, cumin, lemon juice, olive oil, and salt to a food processor; blend on high for 1 minute until smooth.
3
Finish
With processor running, drizzle in water 1 tablespoon at a time, blending 20 seconds, until soft and spreadable.
4
Plate
Swoosh dip onto a plate, drizzle with olive oil, scatter smoked paprika and parsley, and serve with warmed pita.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g cooked split peas
- 2 tbsp30g tahini
- 22 small clove garlic
- 1 tsp1 tsp ground cumin
- 2 tbsp30ml lemon juice
- 2 tbsp30ml olive oil, plus extra for drizzling
- 4 tbsp60ml water, as needed
- 1/2 tsp1/2 tsp smoked paprika
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- 22 small pita (114g)
