Serve this delicious dip with multi-grain bread or your favorite crackers!
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Cypriot Yellow Split Pea and Dill Spread
This yellow split pea dip—named for the island of Cyprus—is seasoned with dill weed, a popular herb used in Mediterranean-style cooking. Use fresh dill weed to get the fullest flavor!
Makes 2 cups
1 cup dry yellow split peas
freshly ground black pepper, to taste
2 teaspoons dried dill weed, or 2 tablespoons chopped fresh dill weed
3 tablespoons fresh lemon juice
3 cups water
1 teaspoon salt
1 small onion, chopped
7 garlic cloves, divided
1 sprig fresh dill weed (optional)
Combine split peas, 6 garlic cloves, onion, salt, and water in a medium saucepan. Bring to a boil, skimming off any foam. Reduce heat, cover, and simmer for 30 minutes.
Transfer to a food processor or blender and process, or use a hand-held blender in the pan. (Remove the “pusher” from the top of the food processor so hot air can escape. Cover the hole loosely with a folded clean cloth while processing.) Crush the remaining garlic clove and add to mixture along with lemon juice and dill. Process until very smooth. Season with the black pepper.
Pour into a decorative serving bowl, cover, and let cool. Garnish with paprika, if using, and dill sprig, if using.
This spread is best served at room temperature. If you store it in the refrigerator, simply bring it to room temperature before serving.
Per serving (1/4 cup): 65 calories; 0.2 g fat; 0 g saturated fat; 3.3% calories from fat; 0 mg cholesterol; 4.3 g protein; 12.1 g carbohydrates; 0.8 g sugar; 5.4 g fiber; 240 mg sodium; 18 mg calcium; 0.8 mg iron; 2.4 mg vitamin C; 13 mcg beta-carotene; 0 mg vitamin E
Source: Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal D. Barnard, M.D.; recipe by Bryanna Clark Grogan
Please feel free to tailor PCRM recipes to suit your individual dietary needs.