Green Split Pea Pesto Dip
Packed with flavour, protein & fibre, this pesto dip is the perfect snack, appetizer or potluck recipe served with veggies, pita chips or naan! Makes a great spread in wraps & sandwiches, too.
Servings 2.25 cups (560 mL)
Calories 177
Ingredients
- 1 cup (250 mL) dry green split peas
- 3 cups (750 mL) water
- 1/4 cup (60 mL) tahini
- 1/3 cup (75 mL) grated parmesan or asiago cheese
- 3-4 Tbsp (45-60 mL) lemon juice & zest
- 3 Tbsp (45 mL) canola or olive oil
- 2 cloves garlic, minced
- 2 cups (about 2 cups/500 mL lightly packed) small bunch of fresh basil leaves
- salt & pepper, to taste
- warm water, as needed, to thin out
Instructions
- Rinse dry peas with cool water, drain and transfer to a medium pot. Add water, cover and simmer for 30 minutes until very tender, stirring occasionally. Add more water as needed to keep peas covered. Drain and set aside.
- Combine all ingredients together in a food processor and blend until smooth, season to taste with salt and black pepper. If the dip is too thick, add warm water 1 Tbsp (15 mL) at a time to reach your desired consistency.
Notes
- The sharper the cheese, the less you may need in the recipe. Taste the cheese and decide how much you would like to include.
Nutrition
Serving Size: 0.25cup (60 mL) | Calories: 177 | Total Fat: 10g | Saturated Fat: 2g | Carbohydrate: 16g | Fibre: 2g | Sugars: 2g | Protein: 8g | Cholesterol: 3mg | Sodium: 69mg | Potassium: 285mg | Iron: 2mg