Preparation time: 5 minutes
Cooking time: 40-45 minutes
This pureed bean paste is similar to hummus, but is made with yellow
split peas. It is a Greek dish, served as a dip as part of a meze (a
selection of little appetizers).
50 g (2 oz) yellow split peas, rinsed
4 tablespoons extra virgin olive oil
1 small garlic clove, crushed
1 tablespoon lemon juice
0.5 teaspoon ground cumin
0.5 teaspoon mustard powder
pinch of cayenne pepper
salt and pepper
Put the split peas in a saucepan and add
enough cold water to cover the peas by about 2.5 cm (1 inch). Bring to
the boil and simmer over a low heat, stirring frequently, for 30-35
minutes until all the water is absorbed and the peas are cooked. Leave
to cool slightly.
Place the peas in a liquidizer with all
the remaining ingredients, season with salt and pepper to taste, and
process until smooth, adding 2-3 tablespoons of boiling water if the
mixture is too thick.
Transfer to a serving dish and sprinkle
with the parsley and cayenne. Drizzle with olive oil. Serve with a
selection of prepared raw vegetables and warm pitta bread for clipping.