Dried Split Pea Dip

Course : Dips
Serves: 12
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Ingredients:

1 medium Onion -- chopped
3 tablespoons oil
3 1/2 cups water
8 ounces green split peas
1/4 cup finely chopped green chiles
2 cloves garlic -- minced
1 medium lemon -- juiced
2 medium tomatoes -- peeled, seeded and chopped
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1 tablespoons chinese chili oil
1 teaspoon salt
6 pieces pita breads -- (6-inch)
 

Preparation / Directions:

Saute the onion in 2 tablespoons of the oil in a 1-1/2 to 2 quart saucepan until tender but not browned. Stir in the water and split peas and bring to a boil. Boil 2 minutes, remove from heat, cover, and let stand 30 minutes. Return the pan to the heat and bring to a boil. Cover, reduce heat, and simmer about 20 minutes, or until peas are tender. Cool slightly, drain peas; reserve any liquid. Puree peas in a food processor or blender, adding enough reserved liquid to reach desired consistency. Place the pureed peas in a bowl and stir in the chiles, garlic, lemon juice, tomatoes, cilantro, cumin, and remaining 1 tablespoon oil. Season mixutre to taste with a few drops chili oil and salt. Cover and chill well. Split pita rounds nad cut each half into 6 to 8 wedges. Place on baking sheet and bake at 350 F for 5 to 10 minutes or just until crisp and wedges are light brown. Place the dip in a serving bowl, with the crisp pita bread wedges for dipping. Makes about 3 cups.


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