Wednesday, June 3, 2015
Yellow Split Pea Dip(gluten free, dairy free, soy free, nut and seed free, chemical and color free and corn free!)
Summer means dip time!
We make our own version of "hummus" for Abby with the traditional chickpeas minus the tahini and while we like it we are always looking to use other peas,beans and lentils.
This more Mediterranean version is really really good. Love the oregano in it and for dipping veggies or spreading on crackers you just cannot go wrong.
Yellow split peas can be a little tricker to find but they can be ordered or are often available at your local international market.
1 cup yellow split peas, picked through, rinsed and drained
1 medium onion, chopped
1/4 cup grapeseed oil(olive if you have one you tolerate)
1/2 teaspoon dried oregano
1-2 teaspoons of tamarind puree(or fresh squeezed lemon juice if it is safe for you)
2½ cups water
2-3 garlic clove, minced fine
½ teaspoon safe for you salt(we use pink himalayan)
Grind of freshly ground black pepper, to taste(if you can we omit for Abby)
Chopped flat-leaf parsley, for garnish(or some finely chopped green onion, or chive, or fresh oregano,just a pop of color)
In pot combine yellow split peas,onion,garlic and water. Cook until the peas' start turning to mush(I did mine in the pressure cooker for 30 minutes)
Using a fine mesh strainer drain liquid from peas. If you have cooked your peas long enough you have no choice but to use a fine mesh as they are starting to break down and impossible to strain any other way.
Place peas in a bowl and add oregano, salt and pepper and stir until it becomes mostly smooth. (salt, oregano and pepper to taste! The peas will thicken more as they cool and the oregano will soften overnight)
Once chilled, before serving stir in oil and top with fresh garnish. It will be pretty thick after it sits in the fridge overnight.
I served with Abby's mini irish soda bread slices that I toasted until very crunchy and added a side of ginger fermented carrots for me!