Recipe - Dried Split Pea Dip

1 Onion; chopped
3 tablespoon Oil
3 One half cup Water
8 ounce Green split peas
One fourth cup Finely chopped green chiles
2 Garlic cloves; minced
1 Lemon; juiced
2 Tomatoes; peeled, seeded
and chopped
2 tablespoon Chopped fresh cilantro
One half teaspoon Ground cumin
Chinese chili oil
Salt
6 Pita breads (6inch)

Saute the onion in 2 tablespoons of the oil in a 1One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini