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Low Fat Greek Split Pea Spread Recipe
Ingredients
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
Method
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.
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.
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.
:MAKES ABOUT 2 1/2 CUPS.
Calories per tablespoon: 1 gram protein; 0 grams fat; 3 grams carbohydrate; 54 mg sodium; 0 mg cholesterol: 1 gram fiber
