Dried split pea dip

12 servings

Ingredients

Quantity Ingredient
1 Onion; chopped
3 tablespoons Oil
3½ cup Water
8 ounces Green split peas
¼ cup Finely chopped green chiles
2 Garlic cloves; minced
1 Lemon; juiced
2 Tomatoes; peeled, seeded and chopped
2 tablespoons Chopped fresh cilantro
½ teaspoon Ground cumin
Chinese chili oil
Salt
6 Pita breads (6-inch)

Directions

Saute the onion in 2 tablespoons of the oil in a 1-½ to 2 quart saucepan until tender but not browned. Stir in the water and split peas and bring to a boil. Boil 2 minutes, remove from heat, cover, and let stand 30 minutes.

Return the pan to the heat and bring to a boil. Cover, reduce heat, and simmer about 20 minutes, or until peas are tender. Cool slightly, drain peas; reserve any liquid. Puree peas in a food processor or blender, adding enough reserved liquid to reach desired consistency.

Place the pureed peas in a bowl and stir in the chiles, garlic, lemon juice, tomatoes, cilantro, cumin, and remaining 1 tablespoon oil.

Season mixutre to taste with a few drops chili oil and salt. Cover and chill well.

Split pita rounds nad cut each half into 6 to 8 wedges. Place on baking sheet and bake at 350 F for 5 to 10 minutes or just until crisp and wedges are light brown.

Place the dip in a serving bowl, with the crisp pita bread wedges for dipping.

Makes about 3 cups.

From Michael Roberts - Trumps, Los Angeles Best Recipes from the Los Angeles Times - ISBN: 0-8109-1237-6 Typed for you by Karen Mintzias

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