Greek Yellow Split Pea Dip | Cook for Your Life
Greek Yellow Split Pea Dip- cook for your life- anti-cancer recipes

Greek Yellow Split Pea Dip

Rated 4.2 out of 5
4.2 out of 5 stars (based on 15 reviews)

Clock Icon for Prep Time 1.5 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This dip is just split peas and so delicious. The recipe may seem time consuming, but all what is needed is to think ahead to give the flavors time to blend, otherwise it is easy...


  • 1 cup yellow split peas, picked through, rinsed and drained
  • 1 medium onion, chopped
  • 2 tablespoons olive oil, divided
  • ¼ cup + 1 tablespoon lemon juice, divided
  • 2½ cups water
  • 1 large garlic clove, minced fine
  • 1 small red onion, sliced very thin lengthwise, some reserved for garnish
  • ½ teaspoon sea salt
  • Grind of freshly ground black pepper, to taste
  • Flat-leaf parsley, chopped for garnish
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts


167 cals


7 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g


21 g


4 g


7 g


6 g


127 mg


  1. In a medium stockpot, bring split peas, onions, 1 tablespoon of the olive oil, ¼ cup lemon juice, and the water to a boil. Cover and simmer gently for 2 hours, until thick. After the first hour, check occasionally, adding a little hot water if the peas are burning or drying out.
  2. Transfer the split peas to a bowl and stir in the garlic, red onion and remaining olive oil. Season with salt and pepper. Cover and cool, then keep chilled in the refrigerator for 3 hours or overnight.
  3. Remove from the refrigerator and taste for seasoning. Serve at room temperature drizzled with the remaining 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and garnished with chopped parsley, and reserved red onion. Serve with Baked Whole Wheat Pita Chips.

Chef Tips

This recipe can be frozen for future use, but at the end of step 1. The taste of onions and garlic (and of other spices for that matter) intensifies in the freezer and would make this delicious puree too strong tasting if frozen after step 2.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society