Name: Split Pea Dip
Yield: Serves 4 as part of a mezze
Cuisine: British
Ingredients: 1 fresh or dried red chilli, finely chopped; 200 g yellow split peas, rinsed; 2 tbsp olive oil; 3 garlic cloves, finely chopped; 2 fresh or dried bay leaves; juice and zest of 1 unwaxed lemon; salt and white pepper; sumac for sprinkling; 100 ml olive oil; 2 large white onions, peeled and halved; a handful of flat-leaf parsley; a pinch of turmeric

Preparation info

Serves
4
as part of a mezze

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

This is lovely – a little lighter and fresher tasting than traditional hummus and we often serve it as an alternative in our mezze.

Ingredients

200 g yellow split peas, rinsed
2 fresh or dried bay leaves
2

Europe
United Kingdom
Starter
Vegan
London
Gluten-free

Method

In a heavy-bottomed pot, add the split peas, bay leaves and one of the peeled onion halves. Cover with plenty of cold water (about 3cm above the split peas) and simmer for around 50 minutes to an hour: the split peas should be holding their shape but tender enough to squash between your fingers. Make sure they don’t catch or burn so top up with more water as they cook if you need to. There is n

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of