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Lilly’s Table

 
 
Peach & Summer Squash Quinoa
© Lillys-Table.com Photo of Split Pea Spread
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Split Pea Spread

from Peach & Summer Squash Quinoa with Almond-Herb Crackers & Split Pea Spread, the Week of August 18, 2013.
View the previous recipe for this meal.

Split peas are brightened up with lemon and depth is added with walnuts. This spread is a great alternative to hummus or bean dips for crackers, sandwiches, or cut up veggies.

Ingredients

  • 1 cup split peas, dry & soaked*
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 cup onion, minced
  • 1 lemon, zest & juice
  • ½ cup walnuts
  • ½ teaspoon smoked paprika
  • ¼ teaspoon turmeric
  • ¼ teaspoon black pepper

Serving Size: 4 People

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Preparation Instructions

*To soak split peas, start the night before or at least 8 hours ahead.

Boil the soaked split peas for 25 minutes or more, until tender. Strain the excess water and toss with half of the salt. Alternatively, if you forgot to soak them, just double the cook time to about an hour once they are tender.

Meanwhile, saute the onions in a splash of the olive oil over medium heat until tender, about 10-15 minutes.

Place the split peas, walnuts, remaining olive oil & salt, lemon zest & juice, smoked paprika, turmeric and black pepper in a food processor.

Blend until it is a smooth paste. Taste.
Add more salt, pepper, paprika, lemon… or whatever will make it perfect for your own taste buds.