Yellow Split Pea Fondue/Dip
It looks like cheese so why not? It tastes so great that no one will mind they're eating healthy. Dip steamed but still crispy veggies, raw veggies, crackers (like rice crisps), you name it. This is enough for two. Double or Triple the recipe as needed.
1 C. Yellow Split peas, rinsed
1/2" Kombu sea vegetable
2-3 C. water
1/2 yellow onion, diced
1 bulb green garlic (or two small cloves), chopped
1 Tablespoon olive oil
1 large pinch ground cumin
2 pinches dried basil
Place the split peas, water and Kombu in a pot. Bring to a boil and skim off any foam. Place a lid on the pot and turn down the heat to low. Simmer for 45 minutes. Add a pinch of sea salt towards end of cooking when beans are soft.
Meanwhile sauté the onion, garlic, cumin and basil in the olive oil. When the beans are cooked transfer to blender or food processor. (Cool somewhat if necessary before transfer) Add the sautéed onion, garlic and herbs and add Ume vinegar to taste. Blend. The mixture will be the consistency of thick melted cheese. Serve in fondue pot to keep warm or dipping bowl. Enjoy!