Vegetables, of course, make healthy snacks, and are especially appetizing when served with flavorful dips. Yellow split peas are the protein-rich basis of one spread; tarama—cured carp or cod roe, used in Greek and Turkish cooking—flavors the other. The roe is soaked in water to remove much of its saltiness, then squeezed of excess moisture. Look for tarama at specialty food stores. Serve dips with crudités and toasted baguette or whole-grain bread slices.

　　

Ingredients

Yellow Split Pea Dip

2 carrots, coarsely chopped

　　2 celery stalks, coarsely chopped

　　1/2 white onion

　　4 sprigs thyme

　　4 sprigs flat-leaf parsley

　　1 tablespoon whole black peppercorns

　　1 cup (8 ounces) yellow split peas

　　4 cups water

　　Coarse salt and freshly ground pepper

　　1 tablespoon fresh lemon juice

　　Extra-virgin olive oil, for drizzling

　　1 small red onion, thinly sliced

　　1 tablespoon plus 1 teaspoon capers, rinsed and drained

　　(makes 2 cups)

　　

Taramasalata

1/2 cup tarama (from one 8-ounce jar)

　　1/2 russet potato, peeled and cut into

　　1-inch chunks

　　Coarse salt and freshly ground pepper

　　1 tablespoon plus 1 teaspoon fresh lemon juice

　　2 tablespoons extra-virgin olive oil

　　(makes 1 cup)

　　

Yellow Split Pea Dip

Step 1

Wrap carrots, celery, white onion, herbs, and peppercorns into a bundle; tie with kitchen twine.

　　

Step 2

Combine split peas with the water, 1/2 teaspoon salt, and herb bundle in a saucepan. Bring to a boil. Reduce to a simmer; cook until split peas are tender, about 45 minutes. Discard bundle. Reserve 1/2 cup cooking liquid. Drain split peas; let cool slightly.

　　

Step 3

Puree split peas, lemon juice, 1 teaspoon salt, and 1/4 cup reserved cooking liquid in a food processor until smooth, adding more liquid as needed. To serve, drizzle spread with oil, top with red onion and capers, and season with pepper.

　　

Taramasalata

Step 4

Place roe in a bowl and cover with cold water; soak 10 minutes. Drain in a fine sieve lined with cheesecloth. Rinse; drain again. Gather cheesecloth around roe, and squeeze out as much liquid as possible.

　　

Step 5

Meanwhile, cover potato in a saucepan with 2 inches cold water and add 1/2 teaspoon salt. Bring to a boil, and cook until tender, about 5 minutes. Drain, and let cool.

　　

Step 6

Puree roe, potato, and lemon juice in a food processor. With machine running, add oil and process until smooth. Season with pepper.

　　

CRUDITÉS

Step 7

The dips here are accompanied by spring produce, but nearly any vegetable can be used in a platter of crudités. Serve tender vegetables, such as celery, snap peas, and baby carrots, raw; broccoli, green beans,and cauliflower are better (and lose little nutritional value) when blanched for 2 to 3 minutes in boiling water and then shocked in an ice-water bath.

　　

Nutrition Information

Step 8

YELLOW SPLIT PEA DIP

　　

Step 9

(Per 1/4-cup serving)

　　

Step 10

Calories: 124

　　

Step 11

Saturated Fat: .5g

　　

Step 12

Unsaturated Fat: 3g

　　

Step 13

Cholesterol: 0mg

　　

Step 14

Carbohydrates: 17g

　　

Step 15

Protein: 6.54g

　　

Step 16

Sodium: 408mg

　　

Step 17

Fiber: .2g

　　

Step 18

TARAMASALATA

　　

Step 19

(Per 1/4-cup serving)

　　

Step 20

Calories: 101

　　

Step 21

Saturated Fat: 1g

　　

Step 22

Unsaturated Fat: 4.6g

　　

Step 23

Cholesterol: 136mg

　　

Step 24

Carbohydrates: 3.3g

　　

Step 25

Protein: 8.4g

　　

Step 26

Sodium: 104mg

　　

Step 27

Fiber: .2g

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