Dried Split Pea Dip

Serves:

Ingredients:

1 Onion; chopped
Salt
Chinese chili oil
1/2 ts Ground cumin
2 tb Chopped fresh cilantro
and chopped
2 Tomatoes; peeled, seeded
1 Lemon; juiced
2 Garlic cloves; minced
1/4 c Finely chopped green chiles
8 oz Green split peas
3 1/2 c Water
3 tb Oil
6 Pita breads (6-inch)

Method:

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.