Yellow Split Pea Dip

• 1/2 lb yellow split peas
• 1 small onion, chopped
• 1 bay leaf
• 6 sun-dried tomatoes packed in oil, drained
• 2 tablespoons red wine vinegar
• 3 large garlic cloves
• 2 shallots, chopped
• 3 large basil leaves
• 1 1/2 teaspoons dried greek oregano
• 1/2 teaspoon fresh thyme
• 1/2 cup extra virgin olive oil, plus more for drizzling
• kosher salt & freshly ground black pepper
• toasted pita bread, triangles for serving

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. 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. In a food processor, pulse the sun-dried tomatoes with the vinegar, garlic, shallots, basil, oregano and thyme until minced.
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. Season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil and serve with toasted pita.

yellow split peas, onion, bay leaf, tomatoes, red wine vinegar, garlic, shallots, basil, oregano, fresh thyme, extra virgin olive oil, kosher salt, pita bread

Taken from www.food.com/recipe/yellow-split-pea-dip-254868 (may not work)