Sunday, April 27, 2008


Best Blog Tips

Dinner last night-- tabbouleh, olives, crackers, Syrian bean dip, and raw veggie dippers

Sorry I haven't blogged for a while-- many things keeping me from blogging.

The delicious dip (or spread) in the photos and the recipe below is my take on a Syrian dish called Fooliya (pronounced Foo-lee-ya), which is made with dried fava (or broad) beans. I have a hard time finding dried fava beans in my area. However, I have noticed that cooked, pureed dried favas are similar in taste to cooked, pureed dried yellow split peas, so I use the split peas as a substitute, with good results. (They are much cheaper and more available in many areas, too.) The onions cooked with the peas lend a lovely sweetness to the puree.

This dip makes a nice change from the equally delicious, but ubiquitous, hummus, and is just as nutritious.  Leftovers could be mixed with some broth and/or water to make a light soup, as well.

Printable Copy

Approximate servings: 8 
Serve at room temperature with crackers, flatbread, or raw veggies.

1 cup dried yellow split peas
3 cups water
3 medium onions, peeled and cut into wedges
1/4 cup good extra virgin olive oil (divided)
2 tablespoons fresh lemon juice
2 teaspoons salt
1/4 cup (more or less) chopped green onions
1/4 cup chopped parsley
freshly-ground black pepper to taste
2 tablespoons pomegranate seeds (many markets now sell these fresh in packages in the produce section-- they can be frozen)

Place the split peas, water and onion wedges in a medium pot and bring to a boil. Turn down to medium-low, cover and cook for 30-60 minutes, or until the peas are softened and the water is almost absorbed.

Pour the mixture into a food processor and process until smooth (Take the pusher out of the funnel and cover the hole loosely with a folded clean tea towel, so that steam does not build up inside the processor.) Add 2 tablespoons of the olive oil, and the lemon juice, salt and pepper. Process briefly again.

Scoop the mixture onto a large , flat bowl, or plate with a bit of a depression in it (see picture). Smooth the mixture out. Drizzle with the remaining olive oil and use the back of a clean spoon to spread the olive oil around evenly. Allow to cool to room temperature, then sprinkle with the garnishes.

Serve with raw vegetable dippers, crackers or flatbread. Leftovers should be refrigerated in a covered container, but bring to room temperature before serving.

Nutrition Facts
Nutrition (per serving):
165.5 calories; 37% calories from fat; 7.1g total fat; 0.0mg cholesterol; 478.6mg sodium; 331.4mg potassium; 20.2g carbohydrates; 7.1g fiber; 4.1g sugar; 13.1g net carbs; 6.6g protein; 3.1 points.



julie hasson said...

I love your new toy Bryanna! I wound up getting the brick oven that you were raving about and it's amazing. I love it. We could do a lot of damage shopping together.

The bean dip looks delicious and like it would cook super quickly in a pressure cooker. I'll have to give it a try soon.

I hope Brian is feeling better!!

Bryanna Clark Grogan said...

I saw that on your blog, Julie1 I'm so glad you love it, too! I just baked a loaf of the no-knead bread (trying out an all-wholewheat version) in a small cast iron pot in the little oven-- it worked perfectly!

Brian's doing well-- just figuring out the "plan of attack" after he sees the specialist!

Wheeler's Frozen Dessert said...

Everything looks delicious!!

Sheree' said...

OK, another toy to add to my list. I already have the brick oven on my list. I showed it to DH at one of our cooking stores last week. I would love a grill that I could use for both pancakes and grilling. So cool! Thanks for the great dip recipe. I have an abundance of split peas and this sounds like a perfect solution.

Hope your DH is doing better. I think of you both often. HUGS!

The Vegan Countess said...

Looks delicious!

sarchan said...

I've had a bunch of yellow split peas hanging out in my pantry for way too long. I look forward to trying out this recipe; always a fan of hummus/bean dips.

Anonymous said...

Looking delicious!! I'll try this one in my kitchen...