Cypriot Yellow Split Pea and Dill Spread
Dear PCRM supporter,
This easy spread is delicious with dark rye-crisp crackers or sprouted-wheat pita wedges. The garlic mellows considerably when cooked.
Directions
Makes 2 cups
1 cup dry yellow split peas
7 garlic cloves, divided
1 small onion, chopped
1 teaspoon salt
3 cups water
3 tablespoons fresh lemon juice
2 teaspoons dried dill weed, or 2 tablespoons chopped fresh dill weed
freshly ground black pepper, to taste
paprika (optional)
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.
Nutrition Information
Per 1/4 cup:
Calories: 65
Fat: 0.2 g
Saturated Fat: 0 g
Calories from Fat: 3.3%
Cholesterol: 0 mg
Protein: 4.3 g
Carbohydrates: 12.1 g
Sugar: 0.8 g
Fiber: 5.4 g
Sodium: 240 mg
Calcium: 18 mg
Iron: 0.8 mg
Vitamin C: 2.4 mg
Beta-Carotene: 13 mcg
Vitamin E: 0 mg
From 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
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