This vibrant Dried Split Pea Dip transforms humble dried peas into a luxuriously creamy, protein-packed appetizer that rivals store-bought hummus. The base of cooked split peas provides a smooth, earthy texture that is perfectly balanced by the acidity of fresh lemon juice and the sweetness of ripe tomatoes. Finely chopped green chiles add a gentle heat, while fresh cilantro and cumin bring aromatic warmth to every bite. Ideal for serving with warm, crispy pita wedges, this dip is a fantastic choice for potlucks, game-day gatherings, or a healthy snack. It is entirely vegan, naturally low in calories, and packed with fiber, making it a guilt-free indulgence that satisfies both casual cravings and sophisticated palates.
Dried Split Pea Dip
Description
This vibrant Dried Split Pea Dip transforms humble dried peas into a luxuriously creamy, protein-packed appetizer that rivals store-bought hummus. The base of cooked split peas provides a smooth, earthy texture that is perfectly balanced by the acidity of fresh lemon juice and the sweetness of ripe tomatoes. Finely chopped green chiles add a gentle heat, while fresh cilantro and cumin bring aromatic warmth to every bite. Ideal for serving with warm, crispy pita wedges, this dip is a fantastic choice for potlucks, game-day gatherings, or a healthy snack. It is entirely vegan, naturally low in calories, and packed with fiber, making it a guilt-free indulgence that satisfies both casual cravings and sophisticated palates.Ingredients
Directions
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Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add the chopped onion and sauté until tender and translucent, about 5 minutes, being careful not to brown them.
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Stir in the water and dried green split peas. Bring the mixture to a rolling boil.
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Once boiling, remove the pan from the heat, cover it tightly with a lid, and let it stand for 30 minutes. This helps break down the peas for faster cooking.
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Return the pan to the heat and bring the mixture back to a boil.
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Cover the pan, reduce the heat to low, and simmer gently for about 20 minutes, or until the peas are very tender and easily mashed.
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Remove from heat and let the mixture cool slightly. Drain the peas, reserving the cooking liquid in case it is needed for blending.
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Transfer the cooked peas to a food processor or blender. Puree until smooth, adding small amounts of the reserved liquid if necessary to achieve a creamy, dip-like consistency.
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Transfer the pureed pea mixture to a mixing bowl.
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Stir in the finely chopped green chiles, minced garlic, lemon juice, peeled and seeded tomatoes, and the remaining 1 tablespoon of oil.
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Season the mixture to taste with salt and a few drops of chili oil if desired. Mix well to combine all flavors.
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Cover the bowl and refrigerate the dip for at least 1 hour to allow the flavors to meld.
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Preheat your oven to 350ðF (175ðC).
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While the dip chills, split pita bread rounds in half and cut each half into 6 to 8 triangular wedges.
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Arrange the pita wedges in a single layer on a baking sheet.
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Bake the pita wedges for 5 to 10 minutes, or until they are crisp and lightly golden brown.
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Serve the chilled dip in a bowl alongside the warm, crispy pita wedges for dipping.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 264.4kcal
- % Daily Value *
- Total Fat 12.1g19%
- Saturated Fat 1.7g9%
- Cholesterol 0.0mg0%
- Sodium 10.6mg1%
- Total Carbohydrate 28.7g10%
- Dietary Fiber 11.7g47%
- Sugars 11.8g
- Protein 10.9g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
