Yellow Split Pea Dip
This Greek dip is called fava, but it's not made with fava beans. It's similar in texture to hummus and is a satisfying answer to those after-school hunger pangs. Or pack it for snacktime at school. Serve with Greek pita (no pocket) wedges or whole wheat crackers and vegetable sticks for dipping.
Servings: 5 cups (1.25 L)
Ingredients:
| Nutritional Info | |
| Per 2 tbsp (25 mL): about | - |
| cal | 31 |
| pro | 2 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 5 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 45 mg |
| % RDI: | - |
| iron | 2% |
| vit A | 1% |
| vit C | 5% |
| folate | 6% |
Suggested Recipes
-
1-1/3 cups (325 mL) dried yellow split peas, rinsed and drained
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
5 cups (1.25 L) water (approx)
1/2 cup (125 mL) finely chopped sweet onion
2 tbsp (25 mL) extra-virgin olive oil
1 small plum tomato, finely chopped
1/3 cup (75 mL) finely chopped sweet red pepper
1 tbsp (15 mL) chopped fresh parsley
Preparation:
In large saucepan, combine split peas and pinch each of the salt and pepper. Pour in enough of the water to cover peas by 1 inch (2.5 cm); bring to boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally and adding more water, a little at a time, if it gets too thick before peas are softened, about 1 hour. Mash with potato masher. Let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Stir in half of the onion, the oil and remaining salt and pepper. Spread in shallow bowl. In small bowl, combine remaining onion, tomato, red pepper and parsley; sprinkle over purée.
Source
Canadian Living Magazine: March 2003
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