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Greek Split Pea Spread

appetizers, beans & legumes

1 cup dried yellow split peas; rinsed
6 cloves garlic; crushed and peeled
3 cups water
1 teaspoon salt
--plus more to taste
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
freshly ground black pepper; to taste
2 tablespoons chopped fresh dill
--or parsley
1/4 cup chopped scallions

1. In a large saucepan, combine split peas, garlic and water. Bring to a boil, skimming off any froth. Reduce heat to low, cover and simmer for 30 minutes.

2. Uncover and simmer, stirring often, until mixture has cooked down to a thick puree, 10 to 20 minutes longer. Remove from heat and stir in 1 teaspoon salt. Press plastic wrap on the surface and let cool.

3. Transfer pea mixture to a food processor. Add lemon juice and oil; process until smooth. Adjust seasoning with salt and pepper. Scrape into a bowl and stir in dill (or parsley). (The spread will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months.) Sprinkle with scallions and serve.


20 calories per tablespoon: 1 gram protein; 0 grams fat; 3 grams carbohydrate; 54 mg sodium; 0 mg cholesterol: 1 gram fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, November 1997

Yield: 40 servings

Preparation Time: 0:00

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