How to Make Yellow split pea skordalia Recipe?
Credit by: KingOfChef
Place the water, split peas and bay leaf in a saucepan. Bring to the boil, skimming the surface. Reduce heat to medium-low. Cover and cook for 35 minutes or until the split peas are tender.
Remove bay leaf and discard. Use a stick blender to blend the mixture until a coarse puree forms. Set aside to cool slightly.
Stir in the oil, vinegar, garlic and oregano. Gradually add a little warm water, stirring with a wooden spoon until the mixture just falls from the spoon. Season with salt and pepper.
Transfer to a serving bowl. Top with onion and sprinkle with extra oregano. Drizzle over extra oil to serve.
Prepare this recipe to the end of step 3 up to 1 day ahead. Store the skordalia in an airtight container in the fridge. Remove from the fridge 3 hours ahead. Continue from step 4 just before serving. You can also serve the skordalia as part of a mezze-style dipping plate, with grissini or pita bread for dipping and marinated olives.