Egyptian Bessara Dip with Bread

Ingredients

• 1 cup Dried split peas, soaked for at least 2 hours
• 4 cups Water
• 4 cloves Garlic, minced
• 1/2 medium Onion, chopped
• 1/2 cup Fresh cilantro, chopped
• 1/4 cup Fresh parsley, chopped
• 1 tsp Ground cumin
• 1/2 tsp Dried mint
• 1/2 tsp Salt
• 2 tbsp Olive oil
• 4 slices Egyptian bread, for serving

Instructions

1. 1Drain the 1 cup of soaked dried split peas. Place the drained split peas into a large heavy-bottomed pot with the 4 cups of water. Bring the water to a rolling boil over high heat (212°F / 100°C), then reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the split peas are very soft and easily mashable when pressed with a spoon.
2. 2While the split peas are simmering, heat 1 tablespoon of the 2 tablespoons of olive oil in a small 8-inch skillet over medium heat (approximately 300-325°F / 150-160°C). Add the 4 cloves of minced garlic and 1/2 medium chopped onion to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the onion is translucent and the garlic is fragrant and softened.
3. 3Remove the pot of cooked split peas from the heat. Add the sautéed 4 cloves of minced garlic and 1/2 medium chopped onion directly to the pot with the split peas. Stir in the 1/2 cup of fresh chopped cilantro, 1/4 cup of fresh chopped parsley, 1 teaspoon of ground cumin, 1/2 teaspoon of dried mint, and 1/2 teaspoon of salt.
4. 4Using an immersion blender directly in the pot, or carefully transferring the mixture in batches to a regular blender, blend the contents until completely smooth and creamy, with no visible pea pieces remaining.
5. 5Transfer the warm, smooth bessara dip to a serving bowl. Drizzle the remaining 1 tablespoon of olive oil over the top of the dip and serve immediately with the 4 slices of Egyptian bread for dipping.

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