Pea not butter

Here is a very unique sandwich spread.

1 cup dry yellow split peas
2 cups water, plus additional
1 bay leaf, lightly crushed but still whole
1/2 teaspoon rosemary, lightly crushed
5 or 6 medium-sized garlic cloves, peeled and trimmed
1 Tablespoon extra virgin olive oil
juice of one medium-sized lemon (about 2 Tablespoons)
salt to taste, optional

Soak the peas overnight in water to cover. Drain, then place the peas into a saucepan with 2 cups water and the bay, rosemary, and garlic. Bring to a boil, then lower heat and allow to cook until the peas are soft, about 15 or 20 minutes. Remove from heat and allow to cool. Remove the bay leaf and discard. Drain the peas, reserving the liquid, and place in a food processor or blender with the olive oil and lemon juice. Process to a purée, adding some of the cooking liquid if necessary for a smooth, thick consistency. Add salt if desired. Chill in an airtight container until ready to serve. Keeps in the refrigerator for about a week or ten days. If it separates, stir before serving.

This copyrighted recipe courtesy of Our vegan recipe collection at The Cat-Tea Corner(tm). Reprinted here by permission. www.catteacorner.com

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