The EatingWell Diabetes Cookbook (2005)
One taste of this simple, rustic spread—a popular meze or appetizer throughout Greece—and you are transported to a little seaside taverna. The base of the spread is yellow split peas, a healthful legume that requires no presoaking and cooks in less than 45 minutes. Enjoy this appetizer as the Greeks do, with a generous drizzle of your favorite extra-virgin olive oil.
10 servings, 1/4 cup each
Active Time: 30 minutes |
Total Time: 1 hour 10 minutes
1 cup yellow split peas, rinsed
6 cloves garlic, crushed and peeled
3 cups water
1 teaspoon salt
2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil, divided
Freshly ground pepper, to taste
1/4 cup finely diced red onion
2 tablespoons chopped fresh dill, or parsley
Combine split peas, garlic and water in a large saucepan; bring to a boil, skimming off any froth. Reduce heat to low, cover and simmer for 30 minutes.
Uncover and simmer, stirring often, until the mixture has cooked down to a thick puree, 10 to 20 minutes longer. Remove from heat and stir in salt. Press plastic wrap on the surface and let cool.
Transfer the pea mixture to a food processor. Add lemon juice and 1 tablespoon oil; process until smooth. Season with pepper. Transfer to a bowl. To serve, drizzle the remaining 2 tablespoons oil over the spread and sprinkle with red onion and dill (or parsley).
Per serving :
4 g Fat;
1 g Sat;
3 g Mono;
0 mg Cholesterol;
12 g Carbohydrates;
4 g Protein;
5 g Fiber;
243 mg Sodium;
18 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 6 months.