January 7, 2014
Another gorgeous Ottolenghi recipe… this dip is like a wetter humous and was so delicious. A bit of faff but worth it in my opinion.
3 large onions
300g yellow spilt peas
2 bay leaves
1/4 tsp tumeric
100 ml olive oil plus extra to serve
2 crushed garlic cloves
2 tbsp lemon juice
3/4 tsp salt
1/8 tsp white pepper
25g fresh chives finely chopped
35g capers roughly chopped
1. Quarter one of the onions and place into a medium saucepan, add the spilt peas, bay leaves and turmeric and cover with cold water before bringing to the boil then reduce to a simmer. Cook this for 1 hour or until the peas are soft and only just holding their shape.
Strain the peas, discard the bay leaves but keep the water and onions.
2. While the peas are cooking chop the remaining onions into half inch thick slices, and saute them with some oil for 15-20 minutes until they are golden brown, sweet and caramelised. Set these aside.
3. Reserving 100g of the cooked peas, put the rest into a food processor and blend with the garlic, lemon juice, salt, pepper, olive oil and 3 tsp of the cooking water, blitz until smooth.
Transfer to a bowl and fold in the peas you set aside half the chives and onions. Serve in a bowl before topping with the capers remaining onions and chives finish with a final drizzle of oil.
We served with some flatbreads and the spiced aubergines and crispy cous cous cakes.