Yellow Split Pea Dip

• 2 carrots, coarsely chopped
• 2 celery stalks, coarsely chopped
• 1/2 white onion
• 4 sprigs thyme
• 4 sprigs flat-leaf parsley
• 1 tablespoon whole black peppercorns
• 1 cup (8 ounces) yellow split peas
• 4 cups water
• Coarse salt and freshly ground pepper
• 1 tablespoon fresh lemon juice
• Extra-virgin olive oil, for drizzling
• 1 small red onion, thinly sliced
• 1 tablespoon plus 1 teaspoon capers, rinsed and drained

1. Wrap carrots, celery, white onion, herbs, and peppercorns into a bundle; tie with kitchen twine.
2. Combine split peas with the water, 1/2 teaspoon salt, and herb bundle in a saucepan.
3. Bring to a boil.
4. Reduce to a simmer; cook until split peas are tender, about 45 minutes.
5. Discard bundle.
6. Reserve 1/2 cup cooking liquid.
7. Drain split peas; let cool slightly.
8. Puree split peas, lemon juice, 1 teaspoon salt, and 1/4 cup reserved cooking liquid in a food processor until smooth, adding more liquid as needed.
9. To serve, drizzle spread with oil, top with red onion and capers, and season with pepper.
10. (Per 1/4-cup serving)
11. Calories: 124
12. Saturated Fat: .5g
13. Unsaturated Fat: 3g
14. Cholesterol: 0mg
15. Carbohydrates: 17g
16. Protein: 6.54g
17. Sodium: 408mg
18. Fiber: .2g

carrots, celery stalks, white onion, thyme, parsley, whole black peppercorns, peas, water, salt, lemon juice, extravirgin olive oil, red onion, capers

Taken from www.epicurious.com/recipes/food/views/yellow-split-pea-dip-394040 (may not work)