Split Pea Dip with Lemon and Feta
Ingredients
- 3 tablespoons olive oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 200g green split peas
- 600ml chicken or vegetable stock
- 2 tablespoons olive oil
- 1⁄2 teaspoon freshly grated nutmeg
- 11⁄2 teaspoons cumin seed, toasted and ground
- 3 tablespoons plain yoghurt
- zest and juice of 1 lemon
- 1/ 4 cup chopped mint or coriander
- 15 black olives pitted and chopped
- 100g soft feta cheese, cut into small pieces
To serve
- chopped mint or coriander, lemon zest and olives
- toasted pita breads
Instructions
- 1
Heat the olive oil in a saucepan and add the onion and garlic. Cook gently until the onion is soft.
- 2
Add the split peas and pour in the stock. Bring to the boil then lower the heat and simmer until the peas are tender and mushy and the water has nearly evaporated – about 1 hour, depending on the freshness of the split peas.
- 3
Allow to cool a little then transfer to a food processor. Add the oil, nutmeg, cumin, yoghurt and the lemon zest and juice. Blend to a smooth puree.
- 4
Scrape into a bowl and mix in the herbs, olives and half the feta. Taste and season with salt or pepper if necessary. Allow to cool completely.
- 5
Just before serving, pile onto a platter and top with extra herbs, chopped olives, lemon zest and crumbled feta. Drizzle over a little oil and grind over some black pepper. Serve with lots of pita bread that has been split, brushed with olive oil and baked until crisp.
