Split Pea-Garlic Dip (Skordalia)

• 1/2 cup green split peas
• 1/2 cup yellow split peas
• 2 cups water
• 1 tablespoon dried oregano
• 2 bay leaves
• 1/2 teaspoon salt, divided
• 1 1/2 tablespoons red wine vinegar
• 1 1/2 tablespoons olive oil
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, peeled
• 3 tablespoons chopped pitted kalamata olives
• 1/4 cup chopped fresh cilantro (optional)
• 1/4 cup chopped arugula (optional)

1. Sort and wash the peas. Combine peas, water, oregano, and bay leaves in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 25 minutes. Stir in 1/4 teaspoon salt; cook 15 minutes or until tender. Drain; discard bay leaves.
2. Combine the pea mixture, 1/4 teaspoon salt, vinegar, oil, pepper, and garlic in a food processor; process until smooth, scraping sides of bowl occasionally. Stir in olives. Cover and chill 2 hours. Sprinkle with cilantro and arugula, if desired.

green split peas, peas, water, oregano, bay leaves, salt, red wine vinegar, olive oil, freshly ground black pepper, garlic, olives, fresh cilantro, arugula

Taken from www.myrecipes.com/recipe/split-pea-garlic-dip-skordalia (may not work)