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Rosemary Flatbread with Yellow Split Pea Spread

November/December 2010

Your rating: None Average: 3.6 (18 votes)

This flatbread and yellow split pea spread are full of big, bold rosemary and black pepper flavor.



READER'S COMMENT:
"The question about whether the split peas are cooked is mine, as well. At first, feeling dumb, I didn't cook them, and of course, they were hard like pellets or gravel in the food processor. (One would break teeth eating them that way!)...
Rosemary Flatbread with Yellow Split Pea Spread

5 Reviews for Rosemary Flatbread with Yellow Split Pea Spread

08/17/2013
Anonymous

When I first looked at this recipe, I was unsure whether the split peas were to be cooked or not. Before attempting the recipe, I reviewed the other comments and opted to cook 1/2 cup yellow split peas before toasting them. I followed the others steps as described in the recipe although my lemon was perhaps more medium than small...After processing all the spread ingredients only for a few seconds, I ended up with a very runny texture which looks nothing like the thick spread in the picture. My suggestion would be that if you are cooking the yellow split peas, then skip the 1/3 cup of water as you will definitely have a runny spread if it's added. Seeing the spread I currently have on hand, I would also recommend trying to make this spread without cooking the split peas and see how it turns out.

Comments
10/20/2012
Anonymous

This recipe is as fast as it says it is! It is one of my go-to party dips as it is fresh and unique. It is an excellent pairing with hummus variations, eggs, sandwiches, etc. as well. Not cooking/soaking the peas seems strange at first, but they do swell and soften the longer they marinate with the other ingredients. Again, if you're looking for a spread/dip with zip and flavors to hit all areas of the pallet, this is the dip for you!

Comments
11/30/2010
Anonymous

The question about whether the split peas are cooked is mine, as well. At first, feeling dumb, I didn't cook them, and of course, they were hard like pellets or gravel in the food processor. (One would break teeth eating them that way!) Then, I cooked them with all the ingredients, and the spread was really good! I especially like the rosemary flatbread with the spread.
Still feeling unsure of what I had done, I cooked another batch first, then followed the recipe, but the spread came out too thin. It seems the "1/2 cup" refers to before they are cooked. Otherwise the spread is too thin when the other ingredients are mixed in. The peas swell as they cook and it makes a good spread.
Also, there is another brand of white whole-wheat flour not mentioned in the current issue: it is Hodgson Mills. It has a somewhat rougher texture than King Arthur and we like it very much. The flatbread made with it was terrific!

Comments
10/29/2010
Anonymous

I really like this recipe - not as quick as recipe says. I think the calorie count is way off - amount of calories is for 8 servings, not 4! Would you recalculate and let me know?

Comments
10/27/2010
Anonymous

I had to rate this in order to post a question - are the split peas cooked? It would make sense given the time it says to cook them, but it doesn't specifically say anything about the peas being cooked/non-cooked.

Comments (3)

3 comments

Anonymous wrote 1 year 47 weeks ago

Having never cooked with

Having never cooked with "yellow split peas" before I also had no clue about cooking them before making this spread. I feel this recipe leaves out a HUGE step if that's what's supposed to be done and definitely doesn't take that into account with the prep/cook time. Husband offered to go buy more ingredients to try again, but I was too annoyed that I wasted so much money because the recipe left out a huge step that isn't obvious to those of us that don't often use these ingredients.

 
mllrmsch wrote 3 years 44 weeks ago

I didn't cook the lentils. I have other recipes which use lentils in this manner, almost like toasting nuts. So it was very crunchy (almost inedible) the first day. The second day, the lentils softened up somewhat. If I'd make this again, I would cook the lentils and hold back on the rosemary a wee bit.

 
katebroughton wrote 3 years 44 weeks ago

Ditto. It sounds like a delicious recipe, but I can't fathom putting dry-roasted split peas in a blender with a little bit of water and lemon juice and attempting to chop. I'm looking forward to a recipe update soon, because my college-age daughter is finally interested in cooking and this is the recipe she wants to try first. Thanks!

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