I have only good words about peas. They are cheap, protein rich and tasty. Like lentils, I use peas for soups, pates, patties and stews. This spread is dreamy fluffy and very tasty, especially on a roasted bread. Also makes a wonderful pierogi filling.
- 400 g dried yellow peas
- 1-2 larger carrots
- 5 garlic cloves
- 3 bay leaves
- pepper to taste
- vegetable stock powder or salt to taste
- 3-4 tbsp (olive) oil
Soak the peas overnight. Drain the peas and boil them along with carrot coins, garlic cloves, bay leaves and pepper. When the peas are completely soft, drain them, remove the bay leaves, add pepper, vegetable stock powder, oil and use a food processor or blender to puree it until smooth and fluffy. Retain in the fridge.