Dried Split Pea Dip

Dried Split Pea Dip

Yield: 12 servings

**1 onion – chopped
**3 tb oil
**3 1/2 c water
**8 oz green split peas
**1/4 c finely chopped green chiles
**2 garlic cloves; minced
**1 lemon – juiced
**2 tomatoes – peeled, seeded and chopped
**2 tb chopped fresh cilantro
**1/2 ts ground cumin
**1 chinese chili oil
**1 salt
**6 pita breads (6-inch)


  1. Saute the onion in 2 tablespoons of the oil in a 1-1/2 to 2 quart saucepan until tender but not browned.

  2. 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 back to a boil.

  3. Cover, reduce heat, and simmer for 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.

  4. Season mixture to taste with a few drops chili oil and salt. Cover and chill well. Split pita rounds and 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.