Name: Yellow split pea dip
Cook time: 65 min
Total time: 65 min
Yield: 10
Ingredients: 1 cup (200g) yellow split peas; 1 litre (4 cups) water; 2 clove garlic, bruised; 1 medium (150g) onion, chopped; 1 large (300g) potato, chopped; 1/3 cup (80ml) olive oil; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; salt and pepper

Yellow split pea dip

Deliciously creamy and packed full of the goodness of yellow split peas, this tasty dip is perfect enjoyed with veggie sticks or cracker as a afternoon snack or starter.

Serves 10

Cook

1H 5M

Ingredients

1 cup (200g) yellow split peas

1 litre (4 cups) water

2 clove garlic, bruised

1 medium (150g) onion, chopped

1 large (300g) potato, chopped

1/3 cup (80ml) olive oil

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

salt and pepper

Method

1.Rinse peas thoroughly under cold water and drain well. Combine the peas, measured water, garlic and onion in a saucepan; simmer gently, uncovered, for about 35 minutes or until the peas are very soft.

2.Meanwhile, boil or steam the potato until soft; drain. Mash the potato until smooth.

3.Blend or process the pea mixture until smooth. Transfer to a medium bowl, stir in the potato, oil and spices; mix well. Season to taste with salt and pepper.

4.Drizzle with a little extra olive oil if desired and serve warm or cooled.

This recipe can be made a day ahead. Not suitable to freeze. Suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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