A Dip, Blended and Bright Green

Is there a mundane life task that, for reasons known only to your subconscious, gives you immense satisfaction? For example, some people are pleased as punch when they can tick items off their to-do list. I know because I am one of them. I also get a strange pleasure from putting leftovers in just the right size Tupperware container. Seriously. And, I love, love, LOVE blending. Something about taking a few flavors that complement each other, giving them a little whizz with the food processor or immersion blender, adding a bit of this or a dash of that, and, of course, consuming the final product…it just fills me with glee. If I ever right a book about food, it will be called Soups, Smoothies, Dips and Other Things You Blend.

That’s why, on a Saturday afternoon, I found myself blending together the ingredients for an Ethiopian dish called atar allecha. Usually served with injera, I made the mixture a little thicker than the recipe called for, added a squeeze of lemon to brighten the flavors, and served it as a dip. The color is bright green due to the combination of green split peas and turmeric, and the taste is earthly and wholesome, with a spicy kick.

What a combo: a blended dip and – tick that to-do list! – a post, too. Now, I just need to find a Tupperware to store these leftovers….

Atar Allecha (Ethiopian Spiced Green Spilt Pea Purée)
Adapted from a widely available Internet recipe

1 cup / 200 grams split green peas
1 tablespoon / 15 milliliters vegetable oil
1/3 cup / 50 grams onion, chopped
1/2 teaspoon / 2.5 milliliters turmeric
2 cloves garlic, minced
1/2 teaspoon / 2.5 milliliters salt
1 small hot green pepper, seeds removed and minced
Juice of ½ lemon
Chili powder, for garnish

Soak the peas for one hour. Put them in a pot with plenty of water and bring to a boil. Reduce to a simmer, and cook until the peas are soft – about 30 minutes. Drain, reserving the water. Set aside.

Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and sauté for five minutes. Add the peas, turmeric, salt, and chili. Mix well. Add ¾ cup of the reserved water, stir and cook for 3-4 minutes. Take off the heat and blend with an immersion blender. Add more reserved water as needed to obtain the dip consistency that you prefer. Add the lemon juice and stir. Serve warm or at room temperature, topped with a light dusting of chili powder.