A greek classic side dish made from green split peas which is a lovely alternative to hummus. I like to have this in the fridge to snack on with carrots and celery as it lasts for a week in an air tight container. Serve it up warm with my spicy pitas. No dairy and full of fibre and tastiness.
Everyone loves hummus right? Well, if you are looking for an alternative to hummus, but something that is similar, then this is the dip for you. It has a hummus-y texture, it’s filling, it’s delicious, it’s excellent served as a snack with carrots and celery or on top of crackers or in sandwiches. And . . . it’s yellow! So just looking at it should brighten your mood.
Split peas are a great legume to cook because you do not have to soak them over night. They are much smaller than other legumes and so will cook quickly without pre-soaking, which is such a bonus. I always keep them in the pantry because they are also very good for padding out soups and stews as well.
I like to serve this dish up with some salad and some mediterranean wraps, or if serving as a dip alone then with some tortilla crisps or carrot and celery sticks.
- For the bean dip:
- 350 g green split peas
- ½ tsp garlic, minced
- 1 celery stick, chopped into small pieces
- 1 small onion, chopped into small pieces
- salt, for seasoning
- pepper, for seasoning
- 250ml olive oil
- For the salsa:
- 4 ripe tomatoes, chopped
- 1 red onion, chopped
- ½ tsp chilli flakes
- Cook the peas, celery, carrot, garlic and onion in 1 litre of water until the peas are soft.
- Allow the pot to cool then drain and place all of the bean dip ingredients into a food processor. Blend until it is smooth.
- Season with salt and pepper.
- Mix the salsa ingredients together.
- When ready to serve, put the salsa ingredients on top of the pea dip and sprinkle with some chilli flakes and drizzle with olive oil.
- Serve it up with my pita fries.