Yellow Split Pea Dip
- 10m Prep Time
- 1h 0mCook Time
- 1h 10mReady In
A creamy Greek-style yellow split pea dip, seasoned with turmeric and lemon, served with flatbreads. Perfect as a scaled-down appetizer for two.
Ingredients
- 1/2 cup yellow split peas
- 0.5 small yellow onion finely chopped
- 1 small clove garlic pressed
- 0.5 small bay leaf
- 1/4 tsp ground turmeric
- Kosher salt
- 1 tbsp olive oil
- 1 1/2 tsp fresh lemon juice
- red onion finely chopped
- fresh parsley finely chopped
- paprika
- assorted flatbreads
Nutrition (per serving, estimated)
Estimated based off 7 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 84.8 mg
- Iron: 1.85 mg
- Magnesium: 17.9 mg
- Phosphorus: 63.7 mg
- Potassium: 241 mg
- Zinc: 0.6 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 cup yellow split peas
- 0.5 small bay leaf
- 1/4 tsp ground turmeric
- Kosher salt
- 1 tbsp olive oil
- 1 1/2 tsp fresh lemon juice
- paprika
- assorted flatbreads
Prepare
- 0.5 small yellow onion, finely chopped
- 1 small clove garlic, pressed
- red onion, finely chopped
- fresh parsley, finely chopped
Let's Cook
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Step 1.
In a small saucepan, combine ½ cup yellow split peas with 1¼ cups water. Bring to a boil over high heat, skimming off any foam that rises to the surface with a spoon.
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Step 2.
Reduce the heat to low. Add ½ small finely chopped yellow onion, 1 small pressed garlic clove, ½ small bay leaf, ¼ teaspoon ground turmeric, and ¼ teaspoon kosher salt. Stir to combine. Simmer gently, uncovered, until the split peas are very tender and have absorbed most of the liquid, 50 to 60 minutes. Stir occasionally to prevent sticking.
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Step 3.
Remove the saucepan from the heat. Discard the bay leaf. Transfer the pea mixture and any remaining cooking liquid to a food processor. Add 1 tablespoon olive oil and 1½ teaspoons fresh lemon juice. Puree until completely smooth, scraping down the sides as needed, about 1 minute.
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Step 4.
Transfer the dip to a serving bowl. Drizzle with additional olive oil. Top with finely chopped red onion, finely chopped fresh parsley, and a sprinkle of paprika, if desired. Serve with assorted flatbreads.