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.
Rosemary Flatbread with Yellow Split Pea Spread
From EatingWell: November/December 2010
This flatbread and yellow split pea spread are full of big, bold rosemary and black pepper flavor.
5 Reviews for Rosemary Flatbread with Yellow Split Pea Spread
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!
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!
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?
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.