Recipe Description:
Serve with one of these breads

Ingredients:
1 cup dried yellow split peas, rinsed
6 cloves garlic, crushed and peeled
3 cups water
1 teaspoon salt, plus more to taste
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
Freshly ground black pepper to taste
2 tablespoons chopped fresh dill or parsley
1/4 cup chopped scallions

Instructions:
1. In a large saucepan, combine split peas, garlic and water. Bring to a boil, skimming off any froth. Reduce heat to low, cover and simmer for 30 minutes.

2. Uncover and simmer, stirring often, until mixture has cooked down to a thick puree, 10 to 20 minutes longer. Remove from heat and stir in 1 teaspoon salt. Press plastic wrap on the surface and let cool.

3. Transfer pea mixture to a food processor. Add lemon juice and oil; process until smooth. Adjust seasoning with salt and pepper. Scrape into a bowl and stir in dill (or parsley). (The spread will keep; covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months.) Sprinkle with scallions and serve.

No of Servings:
About 2 1/2 Cups

Calories Per Serving:
20 calories per tablespoon: 1 gram protein, 0 grams fat, 3 grams carbohydrate; 54 mg sodium; 0 mg cholesterol; 1 gram fiber.