Source: dLife

A creamy dip version of classic split pea soup.

Servings

2.25 cup cold water
0.75 cup dried yellow split peas
0.12 tsp hot red pepper flakes
6 medium garlic cloves , crushed
3 tbsp fresh lemon juice
3 tbsp extra virgin olive oil , divided
1.5 tsp ground cumin
0.75 tsp salt
2 tbsp fresh chopped red onion
2 tbsp fresh dill weed , chopped

1 In large saucepan, add water, peas, red pepper, and garlic. Bring to boil.
2 Place lid halfway over pot, lower heat, and simmer 40 minutes, stirring often, until almost all the liquid is evaporated and peas are soft. Let cool.
3 Using food processor or blender, purée pea mixture until smooth. Blend in lemon juice, 2 tablespoons oil, cumin, and salt until smooth.
4 Spoon pea purée into serving bowl and top with remaining olive oil, onion, and dill.

Can be stored in refrigerator in airtight container for up to 4 days.