Split Pea Dip
2 1/2 teaspoons olive oil
1 onion, chopped
1 carrot, cut lengthwise
3 garlic cloves
1 cup split peas, washed (see "Glossary of Cooking Terms" for more information about washing beans)
2 cups water
2 grams seaweed, kombu, (optional) (a 2" piece)
1 bay leaf
2 tablespoons nutritional yeast
1/2 teaspoon sea salt
1 pinch ground nutmeg
1 tablespoon flax oil
Heat a pot over medium high heat and add oil. Saute onion, carrot, and garlic sealing them one at a time (about 17 minutes total).
Add the split peas, water, kombu, and bay leaf to the vegetables. Cover and bring to a boil. Simmer until the peas are very soft (about 35 minutes). The mixture should be cooked until there is very little, if any, liquid left.
Add the nutritional yeast, salt, and nutmeg and simmer slowly for another 5 minutes (being careful not to burn it on the bottom of the pot). Remove the bay leaf.
Use a hand blender to blend dip right in the pot (this makes for the easiest clean up), or pour the mixture into a food processor (or blender) and blend until smooth. Add the flax oil to the mixture, and blend again.
Pour mixture into an attractive serving dish, and refrigerate.
- For a more elegant presentation, serve the dip in filo cups (see "Glossary of Ingredients" for instructions). These can either be made small for individual servings, or large for including on a buffet table