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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 197.5
  • Total Fat: 10.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 402.7 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 5.9 g
  • Protein: 6.2 g

View full nutritional breakdown of Split Pea Vegetable Dip calories by ingredient
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Split Pea Vegetable Dip

Submitted by: ABSTRACTBUG

Introduction

If you like hummus, you have to try this less tart but still flavorful dip! Great with pita chips! If you like hummus, you have to try this less tart but still flavorful dip! Great with pita chips!
Number of Servings: 2

Ingredients

    1/2 cup split peas (measured dry! rinse and drain)
    10 baby carrots, chopped

    1/4 cup green peppers
    1/2 of a roma tomato
    1/4 cup pesto

    2-4 T water

Directions

Combine split peas and 1 cup water, bring to a boil then simmer 25-30 minutes, with the lid tipped. When there are 15-20 minutes left add chopped baby carrots. Fish out the baby carrot pieces when there are about 5 minutes left, you will get some split peas too and this is fine. The split peas should be slightly mushy, but not soupy.

Meanwhile, in a blender combine peppers, tomatoes and pesto. Puree into a smooth consistency, add 1 to 2 T of water for smoother puree. (you can reserve 1-2 T of chopped pepper to add some more chunks to your dip)

Blend the baby carrot pieces and add to tomato-pepper puree. (Add 1-2 T of water to make it smoother)

When peas are cooked, combine puree and serve with pita chips.

Number of Servings: 2

Recipe submitted by SparkPeople user ABSTRACTBUG.






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