Split pea dip
Split pea dip can also be warmed up and used as a side dish with grilled fish or barbecued pork sausages. You can swap the peas for lentils or any other dried pulse; just check the cooking time if the pulse you choose is bigger than split peas.
Ingredients
220g yellow split peas, soaked in water overnight
4 cloves of garlic, roughly chopped
2 tbsp cumin seeds
½ cup of extra virgin olive oil
4 tbsp apple cider vinegar
1 tbsp light soy sauce
Salt and pepper
10 coriander leaves
Extra virgin olive oil
Drain and rinse the split peas
Method
Pour the oil into a medium-sized saucepan and place over a medium heat, add the garlic and cumin then cook for three minutes or until golden.
Add split peas and cover with water, then bring to a simmer and cook for 30 minutes, adding more water to just cover the peas. When cooked, drain off some of the water and keep it in case you need to adjust the consistency when pureeing.
Place the pea mixture in a food processor, add the vinegar, soy sauce and half the olive oil, then process until smooth.
Add more cooking water and the remaining olive oil until there's a soft consistency.
Check if you need salt and pepper.
Spoon onto a serving plate and drizzle with oil, sprinkle with coriander.
TIP
Homemade dips will always taste better if they are not put in the fridge before serving. Make and serve immediately.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
