This dip tastes better the next day, so, if you can, make it ahead.
- Portion size 500 servings
- Credits : Canadian Living Magazine: June 2010
- 1 cup dried yellow split peas
- 1 bay leaf
- 2 cloves garlic
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon pepper
- 1/4 cup extra-virgin olive oil (approx)
MethodIn saucepan of boiling water, cook peas with bay leaf until peas start to fall apart, about 1 hour. Drain. Discard bay leaf.
In food processor, mince garlic. Add peas, vinegar, salt and pepper; purée until smooth. With motor running, drizzle in oil, puréeing until combined. Scrape into serving container; let cool.
Drizzle with more oil, if desired. Let stand for 1 hour or cover and refrigerate for up to 24 hours. Bring to room temperature before serving.
Nutritional facts Per 1 tbsp (15 mL) : about
- Sodium 36 mg
- Protein 2 g
- Calories 37.0
- Total fat 2 g
- Potassium 69 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 4 g
- Iron 2.0
- Folate 5.0