Split Pea Vegetable Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 cup split peas (measured dry! rinse and drain)10 baby carrots, chopped1/4 cup green peppers1/2 of a roma tomato1/4 cup pesto2-4 T water
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.
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.
Nutritional Info 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
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