Split Pea and Goats Cheese Dip

    9 hours

    This is a Moroccan style dip of green split peas, onions, nutmeg, goats cheese and black olives. Serve with pita bread for dipping.


    South Australia, Australia
    1 person made this

    Serves: 4 

    • 1 onion, diced
    • 2 tablespoons olive oil
    • 2 cloves garlic, chopped
    • 200g green split peas, soaked overnight
    • 300ml water
    • 1/3 teaspoon nutmeg
    • salt and freshly ground black pepper to taste
    • 2 tablespoons olive oil
    • 80 goats cheese, crumbled
    • 10 black olives, chopped

    Preparation:10min  ›  Cook:50min  ›  Extra time:8hours soaking  ›  Ready in:9hours 

    1. In a saucepan, saute the onion in the olive oil until soft and transparent. Add the garlic and saute a few more minutes.
    2. Add the soaked split peas and enough water to cover the peas by a couple of centimetres. Bring to the boil, lower the heat and simmer gently 40 minutes until the peas are mushy.
    3. Season the mixture with nutmeg, salt and pepper and allow to cool slightly. Whisk the extra olive oil in and fold through the goats cheese and olives. Let cool before serving.

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