You’re probably thinking, I don’t even know what split pea spread is – why would I want to make it myself? Well, there’s a story behind today’s recipe. Last weekend I dined at a fabulous restaurant called Firefly. Instead of serving their pre-dinner bread with butter or olive oil, Firefly paired it with a delicious split pea/curry spread. It was so delicious and intriguing that I asked the server for a rundown of the ingredients. He consulted the kitchen and gave me enough information to experiment and create my own version of that delectable spread. It goes to show that some restaurants are willing to share a few secrets that you can use to your advantage at home!
Our server told me the spread contained the following ingredients: split peas, carrots, parsnips, garlic, lemon juice, olive oil, salt and curry powder. In developing the recipe, I thought I’d get the best flavor from roasting the veggies (including the garlic) and then pureeing them with the cooked split peas, spices, lemon juice and olive oil. To make this a bit lower in fat, I used only a small amount of oil and used some cooking liquid from the split peas to adjust the thickness of the spread. I also upped the flavor by cooking the split peas in a combination of vegetable stock and water, with a chopped shallot thrown in for good measure.
The end result has the consistency of hummus and the taste of split pea soup, but with a decidedly Indian twist. The curry flavor is subtle and adds a nice warmth. If you don’t dig curry, you could probably leave it out, but I think it gives tremendous flavor to the split peas. I’ve been enjoying this as an afternoon snack with crackers, but it would be equally good as a sandwich spread.
Split Pea Spread
inspired by Firefly; makes about 1 1/2 cups
1 c dried split peas, rinsed and picked over
1 c vegetable stock
2 c water
1 shallot, chopped
1 large carrot, peeled and chopped into medium-sized rounds
1 large parsnip, peeled and chopped into medium-sized chunks
2 cloves garlic, unpeeled
1 tbsp lemon juice
1 tbsp olive oil plus more for drizzling
1 tsp salt
Black pepper, to taste
1/2 tsp curry powder
Bring the split peas, shallot, 1 c vegetable stock and 2 c water to a boil. Reduce heat and simmer 30 to 40 minutes or until peas are tender. Drain the peas in a colander set over a bowl to capture the cooking liquid; do not discard the liquid. Allow the peas to cool slightly.
As the peas cook, preheat oven to 400. Toss the chopped carrot, parsnip and whole garlic cloves with a drizzle of olive oil. Put the vegetables on a sheet pan and roast for about 40 minutes or until tender and golden brown, stirring occasionally to ensure they roast evenly. Allow the vegetables to cool slightly. Remove the roasted garlic from its skin and leave the cloves whole.
Put the peas and roasted veggies/garlic in a food processor and pulse a few times to combine. Add the lemon juice, olive oil, salt, curry powder, black pepper, and 3 tbsp of the reserved split pea cooking liquid. Process until blended and smooth, 1 to 2 minutes. Add more cooking liquid, a tbsp at a time, if mixture appears too thick. Transfer the spread to a bowl and refrigerate for a few hours to allow the flavors to blend. Serve with crackers or bread, or as part of a yummy sandwich!
Interesting. I’d love to see more of this type of spread. Something that could replace cheese or mayo-type foods, but that’s healthier.
I am so interested by this. I have never had split pea soup, but was just looking for an appetizer for tomorrow night. I had settled on white bean dip, but this looks really good. I love the color!
Definitely going to give this a try…bet it would be good with pita chips too! Thanks for the recipe!
this sounds amazing! i love split pea soup
This recipe sounds very interesting. Never would have thought to make a spread out of split peas. Guess i’ll have to try this one!
This looks FABULOUS. Love the inclusion of parsnips (one of my favorites). I have yet to try Firefly-but it’s on my list
Yum!! This looks divine. I must go to this Firefly place you speak of. My spidey senses are feeling a SF blog meet-up in the air…
I’ve actually never had anything “split pea” I need to change that! This might be a good place to start!!
YUM!YUM! YUM! Would love to try that!
Mmmm, split pea soup is one of my absolute favorites so I’m goign to have to try this! Thanks for sharing!
I just found your blog through Jenna’s and I think it’s beautiful…your pictures are so gorgeous! I’m passing this recipe onto my mom- she loves split pea soup! Can’t wait to read more
Just found your site through ELR. Yum to pita spreads! I adore Pitas…and hummus…I have eaten a full tub in one sitting…unfortunetly, repercussions aren’t usually felt until after…yikes. Check out my blog if you wish – but I have NO fancy pics like yours
I’ve never heard of anything like this, but it sounds like it would be something great to try!
Yum! I love anything bean/pea, lemon juice and garlic! The rest just makes it that much better!
This sounds sooo amazing!! I can’t wait to try!
ps. I’m new to your blog and it looks fantastic!
Just found your site and adore it. I feel inspired to get in the kitchen!
hey i just stumbled across your blog and love it already! i grew up in the bay area and currently live in berkeley, i have so much love for SF and it’s always fun to read what fellow bloggers have to say about the city! sounds like a really yummy spread, i’ll have to try it!
that looks delish!
that looks really tasty! i may be strange, but for some reason i love the greenish hue of split pea soup! happy saturday
this sounds so good!!! I LOVEEEEEEE split pea soup! Need to make this!
i love split pea soup and i love curry, so i’ll definitely have to try this! thanks for sharing the recipe!