About this recipe:This traditional Greek split pea dip is rich and filling.
225 g (8 oz) yellow split peas
75 g (2¾ oz) onions, chopped
1 small clove garlic, crushed
Juice of ½ lemon, or to taste
1 teaspoon olive oil
Salt and black pepper
To garnish: paprika
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Pick over and rinse the split peas, then place them in a large saucepan with the onions and enough water to cover. Bring to the boil, then reduce the heat and simmer for 30-45 minutes until the split peas are thick and mushy (the exact time will depend on the age of the peas). If there is still some water remaining, drain it off before transferring the peas to a bowl.
Beat in the garlic, lemon juice and oil until thick and well blended. Leave to cool, then add salt and pepper to taste and garnish with paprika.
I followed exactly except for pureeing the split peas in a food processor, then serving with chopped red onion on top and a drizzle of olive oil and lemon juice. Then I added a sprinkling of dried oregano (no paprika). Served room temperature is best. - 19 Apr 2009
This is a classic Greek dish or meze and the recipe is mostly spot on. I followed exactly except for pureeing the split peas in a food processor, then serving with chopped red onion on top and a drizzle of olive oil and lemon juice. Then a sprinkling of dried oregano. Oregano is really a must for serving this dish; forget the paprika! Try this as a nice and interesting alternative to houmous! - 19 Apr 2009