Dried split pea dip
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chopped | |
| 3 | tablespoons | Oil |
| 3½ | cup | Water |
| 8 | ounces | Green split peas |
| ¼ | cup | Finely chopped green chiles |
| 2 | Garlic cloves; minced | |
| 1 | Lemon; juiced | |
| 2 | Tomatoes; peeled, seeded and chopped | |
| 2 | tablespoons | Chopped fresh cilantro |
| ½ | teaspoon | Ground cumin |
| Chinese chili oil | ||
| Salt | ||
| 6 | Pita breads (6-inch) | |
Directions
Saute the onion in 2 tablespoons of the oil in a 1-½ to 2 quart saucepan until tender but not browned. Stir in the water and split peas and bring to a boil. Boil 2 minutes, remove from heat, cover, and let stand 30 minutes.
Return the pan to the heat and bring to a boil. Cover, reduce heat, and simmer about 20 minutes, or until peas are tender. Cool slightly, drain peas; reserve any liquid. Puree peas in a food processor or blender, adding enough reserved liquid to reach desired consistency.
Place the pureed peas in a bowl and stir in the chiles, garlic, lemon juice, tomatoes, cilantro, cumin, and remaining 1 tablespoon oil.
Season mixutre to taste with a few drops chili oil and salt. Cover and chill well.
Split pita rounds nad cut each half into 6 to 8 wedges. Place on baking sheet and bake at 350 F for 5 to 10 minutes or just until crisp and wedges are light brown.
Place the dip in a serving bowl, with the crisp pita bread wedges for dipping.
Makes about 3 cups.
From Michael Roberts - Trumps, Los Angeles Best Recipes from the Los Angeles Times - ISBN: 0-8109-1237-6 Typed for you by Karen Mintzias