This spread is perfect on a simple slice of heavy whole wheat bread with a slice of matured cheese or in a bit fancier sandwich with ham and roasted paprika. I generally love the comforting creaminess and the simple but characteristic taste of the peas. In Hungary it is really typical to make a thick soup of yellow split peas where they are cooked until soft and falling apart, thickened by wheat flour and served with meat (roasted or stewed). It used to be a really typical meal in the school canteens, so a lot of people are not great funs of the yellow split peas in general. But this spread is the best example that there is way more potential in the peas then a simple soup. And it`s also good to know that they have a high protein and low fat content, and contain lots of complex carbohydrates and dietary fibres so they provide a good source of energy.
This recipe takes these legumes to a whole new level. If you like hummus you are going to love this spread! The consistency is similar but the taste is lighter thanks to the yoghurt and sour crème that is added (instead of the oil that is in the hummus). The peas have a slight earthy aroma that I really love, and the thyme just makes this spread more fragrant and irresistible.
In the weekends I make home-made bread spreads that we can eat all through the week for breakfast or put into sandwiches for lunch. The basis of the spread can vary from veggies, legumes, nuts, seeds and dairy products but the general idea is always the same; make something that is tasty, nutritious and fresh. This is a good trick if you often eat sandwiches and you want to give them some extra nutrients, fibre and possibly reduce their fat content. Homemade spreads are not hard to make, and it`s enough to make a batch once a week (you can even even deep freeze some for later) and then you have some tasty, healthy natural spreads to fill you up with energy every day!
- 300 grams dried split peas
- 3 cloves of garlic (minced)
- 1 onion (minced)
- 3 bay leaves
- 3 tablespoon yoghurt (45 mililitre)
- 1 tablespoon crème fraiche
- 1 bunch of fresh thyme
- Freshly grated bleck pepper
Rinse and cover peas in cold water and let it soak 8-12 hours. It`s best to soak them for overnight.
Heat olive oil and braise onion and garlic 3 minutes until translucent. Add the peas and 1 litre water and bring it to a boil. Cook until tender and falling apart, it will take you about 40 minutes. Drain excess water, remove bay leaves and let the peas cool down to room temperature. Wash and dry thyme, pick the leaves and tip it into a blender with peas, yoghurt and crème fraiche. Blend until you get a smooth texture. Season to taste with salt and pepper. Serve it decorated with thyme leaves and a drizzle of olive oil. In an airtight container it will be good for up to a week in the fridge.