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Dried Split Pea Dip



Yield: 12 servings
1 onion; chopped
3 tb oil
3 1/2 c water
8 oz green split peas
1/4 c finely chopped green chiles
2 garlic cloves; minced
1 lemon; juiced
2 tomatoes; peeled, seeded
-and chopp
2 tb chopped fresh cilantro
1/2 ts ground cumin
1 chinese chili oil
1 salt
6 pita breads (6-inch)


Saute the onion in 2 tablespoons of the oil in a 1-1/2 to 2 quart saucepan until tender but not browned. Stir in the water and split peas and bring to a boil. Boil 2 minutes, remove from heat, cover, and let stand
30 minutes. Return the pan to the heat and bring to a boil.
Cover, reduce heat, and simmer about 20 minutes, or until peas are tender. Cool slightly, drain peas; reserve any liquid. Puree peas in a food processor or blender, adding enough reserved liquid to reach desired consistency. Place the pureed peas in a bowl and stir in the chiles, garlic, lemon juice, tomatoes, cilantro, cumin, and remaining 1 tablespoon oil. Season mixutre to taste with a few drops chili oil and salt. Cover and chill well. Split pita rounds nad cut each half into 6 to 8 wedges. Place on baking sheet and bake at 350 F for 5 to 10 minutes or just until crisp and wedges are light brown. Place the dip in a serving bowl, with the crisp pita bread wedges for dipping.
Makes about 3 cups.













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