Yellow Split Pea Dip

1. 1

   In a large saucepan, combine the split peas with the onion, bay leaf and 4 cups of water and bring to a simmer.

2. 2

   Cover and cook over moderate heat until the split peas are tender, about 25 minutes. Drain the split peas and discard the bay leaf.

3. 3

   In a food processor, pulse the sun-dried tomatoes with the vinegar, garlic, shallots, basil, oregano and thyme until minced.

4. 4

   Add the split peas. With the machine on, slowly pour in the 1/2 cup of olive oil and process until a smooth paste forms.

5. 5

   Season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil and serve with toasted pita.

* Per serving · 4 servings · Values may vary.