Yellow Split Pea Dip - cooking recipe

Ingredients

1/2 lb yellow split peas
1 small onion, chopped
1 bay leaf
6 sun-dried tomatoes packed in oil, drained
2 tablespoons red wine vinegar
3 large garlic cloves
2 shallots, chopped
3 large basil leaves
1 1/2 teaspoons dried greek oregano
1/2 teaspoon fresh thyme
1/2 cup extra virgin olive oil, plus more for drizzling
kosher salt & freshly ground black pepper
toasted pita bread, triangles for serving

Preparation

In a large saucepan, combine the split peas with the onion, bay leaf and 4 cups of water and bring to a simmer.
Cover and cook over moderate heat until the split peas are tender, about 25 minutes. Drain the split peas and discard the bay leaf.
In a food processor, pulse the sun-dried tomatoes with the vinegar, garlic, shallots, basil, oregano and thyme until minced.
Add the split peas. With the machine on, slowly pour in the 1/2 cup of olive oil and process until a smooth paste forms.
Season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil and serve with toasted pita.