AI-generated
Greek Yellow Split Pea Spread
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/snacks/greek-yellow-split-pea-spread
About this recipe
This smooth Greek yellow split pea spread combines olive oil, lemon, red onion and capers. For this home version, use hulled yellow split peas, which turn into a creamy puree after gentle cooking with onion. The key is to cook the peas until completely tender: they should break down under a spoon before you reach for the blender. The warm spread is fairly loose, then thickens to a soft cream after a short rest. Serve it slightly warm as an appetizer or side, topped with crisp raw onion and briny capers.
Ingredients
Spread and toppings
250 g dried yellow split peas, hulled halves (Pisum sativum)
120 g raw yellow onion, weighed after peeling
40 g raw red onion, weighed after peeling
60 ml extra virgin olive oil, divided
30 ml freshly squeezed lemon juice
20 g capers in brine, weighed after draining
4 g salt
¼ teaspoon ground black pepper
1.5 l water: 500 ml for soaking and discarding, 750 ml for cooking, and up to 250 ml for topping up and adjusting the consistency
Steps
Pick through the peas, removing any debris. Put them in a bowl, cover with 500 ml water and let soak for 30 minutes. Drain in a sieve, discarding the soaking water.
Thinly slice the yellow onion lengthwise. Heat 30 ml olive oil in a heavy-bottomed pot over medium-low heat, add the onion and cook for about 8 minutes, stirring. It should soften and turn translucent without browning; lower the heat if needed.
AI-generated Add the drained peas and 750 ml fresh water to the onion. Bring to a boil over medium heat, which will take about 5–10 minutes. Skim the foam off the surface with a spoon, then lower the heat so the liquid bubbles gently.
Simmer without a lid over low heat for about 60–75 minutes, until the peas are completely tender and beginning to break down, and the onion has almost disappeared into the thickening liquid. Stir gently along the bottom occasionally, more often toward the end, so the mixture does not stick. If the peas are still a little firm and the liquid is running low, add a little hot water from the measured 250 ml reserve; save the rest for thinning the spread if needed. Add the salt toward the end; the cooked peas should mash under a spoon with no resistance.
AI-generated Remove the pot from the heat. Add 20 ml olive oil, the lemon juice and pepper, then blend with an immersion blender until smooth. Keep the blender head submerged so the hot spread does not splash. It should have a thick, creamy consistency that falls freely from a spoon, as the spread will thicken further as it cools.
AI-generated Cover the pot and let the spread rest for 10 minutes. If it is too firm after resting, stir in a little warm water at a time from the unused portion of the reserve. The finished spread should be soft enough to spread with a spoon, without being dry or stiff.
Slice the red onion very thinly lengthwise. Spread the slightly warm puree on a shallow platter, making gentle hollows with a spoon. Top with the red onion and drained capers, drizzle with the remaining 10 ml olive oil and serve.
Estimated nutrition
Rate this recipe
0 ratings
Comments