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“Food & Wine.”
READY IN:
40mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, combine the split peas with the onion, bay leaf and 4 cups of water and bring to a simmer.
  2. Cover and cook over moderate heat until the split peas are tender, about 25 minutes. Drain the split peas and discard the bay leaf.
  3. In a food processor, pulse the sun-dried tomatoes with the vinegar, garlic, shallots, basil, oregano and thyme until minced.
  4. Add the split peas. With the machine on, slowly pour in the 1/2 cup of olive oil and process until a smooth paste forms.
  5. Season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil and serve with toasted pita.

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