250g yellow spilt peas

1 onion, finely chopped

2 bay leaves

1 clove garlic

ground pepper

1/2 litre water

50ml olive oil


  • Soak peas overnight. 
  • Rinse peas then pop into a pan, adding onion, bay leaves, garlic, pepper and water.
  • Bring water to the boil and skim off any foam that forms on the surface.
  • Turn the heat down to a simmer, stir occasionally and cook the peas until they are very tender and mushy.
  • Remove bay leaves.
  • Blitz the mixture in a blender, until it becomes smooth and creamy.
  • Add olive oil, blitz again.
  • Dust with a little paprika. 
  • Serve with pitta bread and vegetables prepped for dipping.