This tasty dip/spread is from Physicians Committee for Responsible Medicine.  Use fresh dill weed to get the best flavor!

 

• 1 cup dry yellow split peas

• freshly ground black pepper, to taste

• 2 teaspoons dried dill weed, or 2 tablespoons chopped fresh dill weed

• 3 tablespoons fresh lemon juice

• 3 cups water

• 1 teaspoon salt

• 1 small onion, chopped

• 7 garlic cloves, divided

• paprika and 1 sprig fresh dill weed (optional for garnish)

 

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 serving bowl, cover, and let cool. Garnish with paprika and dill sprig, if desired.

This spread is best served at room temperature. If you store it in the refrigerator, bring it to room temperature before serving.