2 tablespoons dried oregano crumbled plus more for garnish
fresh ground black pepper
1 cup chopped fresh cilantro
2 -3 tablespoons pitted and chopped kalamata olives
4 -5 sun-dried tomatoes packed in oil drained and coarsely chopped
1 medium tomatoes cored peeled seeded diced and drained
2 -3 spring onions thinly sliced white plus most of the green parts
3 sprigs arugula coarsely chopped
3 sprigs fresh flat-leaf parsley coarsely chopped
extra virgin olive oil
Steps:
Place the split peas in a large pot add water to cover by 4 inches and bring to a boil Reduce the heat to low and simmer skimming often for 5 minutes Add the bay leaves and simmer for 40 minutes more stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook Add 1 teaspoon of the salt and simmer for 15 to 20 minutes more or until the peas are soft and almost dry
Puree the peas with a stick immersion blender or transfer to a food processor and puree Let the puree cool completely; it will thicken considerably
In a large mortar grind the garlic with the remaining 1 teaspoon salt into a smooth paste Add 2 cups or so of the puree and continue grinding to incorporate the garlic Or use a blender or a small food processor
In a large bowl combine the garlic mixture the remaining pea puree the oil 3 tablespoons each vinegar and wine the oregano and pepper to taste stirring vigorously to incorporate Taste and adjust the seasoning as necessary Cover and refrigerate for at least 3 hours or overnight
If the skordalia seems too thick add a little vinegar wine or water to thin Spread on a large plate sprinkle with oregano garnish with toppings of your choice and serve
Note Instead of yellow split peas you can also make this with dried peeled fava beans or with the same amount of cooked mashed chickpeas or white beans such as cannellini
