One-Pot Green Split Pea and Mint Dip

Name: One-Pot Green Split Pea and Mint Dip
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1½ cups (300 g) green split peas, rinsed, rinsed under cold water and drained; 4 cups (960 ml) water; 1 teaspoon (6 g) kosher salt; 3 tablespoons (45 ml) extra-virgin olive oil; 3 cloves (30 g) garlic cloves, peeled, minced; 1 teaspoon (2 g) ground cumin; ¾ cup (20 g) fresh mint leaves, loosely packed, roughly chopped; 2 tablespoons (30 ml) fresh lemon juice; to taste freshly ground black pepper; 1 tablespoon (15 ml) extra-virgin olive oil, for serving (optional); 2 tablespoons (5 g) fresh mint leaves, for serving, torn or finely chopped (optional)

From the MyKitchenBank Kitchen

A vibrant Middle Eastern–inspired dip made from tender green split peas blended smooth with fresh mint, garlic, and warm cumin. Ready in under an hour, this creamy, protein-rich dip comes together entirely on the stovetop. Serve warm or at room temperature with pita, vegetables, or crackers.

Prep: 10 min
Cook: 35 min
Wait: 5 min
Total: 50 min
Makes: About 2 cups (480 ml) dip

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Steps

Before you start

Rinse the split peas thoroughly under cold water
Measure all ingredients before you start cooking
Have fresh mint leaves on hand (dried will not work well)

1
Bloom the spices
- In a medium heavy-bottomed pot (3-quart / 2.8 L), heat 3 tablespoons (45 ml) of extra-virgin olive oil over medium heat.
- Once shimmering, add the 3 minced garlic cloves and cook for about 1 minute, stirring often, until fragrant but not browned.
- Add the 1 teaspoon (2 g) of ground cumin and stir constantly for another 30 seconds.
- The spices should become very fragrant.
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Ready when: Garlic is fragrant and light golden, cumin is toasted and fragrant
Tip: Don't let the garlic brown—it will become bitter. Keep the heat at medium and stir continuously.
2
Add peas and water
- Add the 1.5 cups (300 g) of rinsed split peas to the pot and stir well to coat them in the spiced oil.
- Pour in 4 cups (960 ml) of water and add 1 teaspoon (6 g) of kosher salt.
- Stir once more, then bring to a boil over medium-high heat, stirring occasionally to prevent the peas from sticking to the bottom.
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Ready when: Liquid is at a rolling boil
Tip: Stir the bottom of the pot a few times as it heats to make sure the peas don't stick and scorch.
3
Simmer until tender
- Once boiling, reduce the heat to medium-low, partially cover the pot with its lid (leave it slightly ajar so steam can escape), and simmer for 30–35 minutes.
- Stir occasionally, especially toward the end.
- The split peas are done when completely soft and beginning to fall apart when you stir them, and most of the liquid has been absorbed (some should remain as a thin broth).
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Ready when: Peas are very tender and mostly break apart when stirred; about ½ cup (120 ml) liquid remains
Tip: If the liquid evaporates too quickly, add a splash of water. If too much liquid remains, simmer uncovered for the final 5 minutes.
4
Blend in the mint
- Remove the pot from heat and let cool for 2 minutes.
- Add the 0.75 cup (20 g) of roughly chopped fresh mint leaves and the 2 tablespoons (30 ml) of fresh lemon juice.
- Using an immersion blender, blend the mixture until completely smooth, about 1–2 minutes, scraping down the sides as needed.
- If using a regular blender, carefully transfer the hot mixture in batches and blend until smooth, then return to the pot.
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Ready when: Dip is completely smooth and creamy with no visible pea pieces
Tip: If using a regular blender with hot liquid, blend in batches and cover the lid loosely with a kitchen towel to avoid splattering hot liquid. Never seal the lid completely.
5
Season and serve
- Taste the dip and adjust the seasoning.
- Add black pepper to taste.
- If you prefer a thinner consistency, stir in water by the tablespoon until you reach the desired texture.
- Transfer to a serving bowl.
- Drizzle with the optional 1 tablespoon (15 ml) of olive oil and scatter the optional 2 tablespoons (5 g) of fresh mint leaves on top.
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Ready when: Dip is well seasoned and desired consistency is reached
Tip: Taste before adding much salt, as the peas and initial salt may already provide enough saltiness.

Good to know

Tips

For a silkier, more luxurious texture, stir in 2–3 tablespoons (30–45 ml) of tahini or Greek yogurt after blending.
This dip is best served warm or at room temperature, as the mint flavor is most vibrant. If it has been refrigerated, bring it to room temperature or reheat gently before serving.
Make it spicier by adding ¼–½ teaspoon (0.5–1 g) of cayenne pepper or a pinch of red pepper flakes when you bloom the garlic and cumin.
Serve with warm pita bread, crudités (cucumber, carrot, bell pepper), or flatbread crackers.

Make ahead

Make the dip up to 3 days ahead. Cool completely, cover, and refrigerate. Reheat gently on the stovetop over medium-low heat, stirring often and adding a splash of water if it has thickened. The flavor actually improves after 1 day as the spices meld.

Storage & reheating

Room temperature: up to 2 hours. Refrigerated in an airtight container: up to 4 days. Freezer: up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop before serving.

Substitutions

fresh mint leaves → Fresh cilantro or parsley. Cilantro adds a bright, herbaceous note; parsley is milder and more neutral. Use the same quantity.
ground cumin → Ground coriander. Coriander is slightly more floral and citrusy. Start with ¾ teaspoon (1.5 g) and taste, as it's more potent.
fresh lemon juice → Fresh lime juice. Lime provides a more tart, tropical note. Use the same quantity.
green split peas, rinsed → Yellow split peas or red lentils. Yellow split peas will yield a slightly earthier dip; red lentils cook faster (about 20 minutes). Cooking time may vary.