This herbal, verdant spread with sprouted split peas brings in the flavors of Spring. Sprouting dried legumes is very easy to do, and once you get the hang of it, you will be enjoying them all season. This spread works well in sandwiches or atop pita chips or endives as an elegant hors d’oeuvre.

½ cup split peas, sprouted
¼ cup sunflower seeds, raw and hulled
2 scallions, white and pale green parts finely chopped
1 teaspoon chives, minced
1 tablespoon parsley, chopped
1 sprig mint leaves (about 5-7)
Juice of 1 lemon
3 tablespoons extra virgin olive oil
Water

Sprout the split peas by putting the dry peas to soak overnight covered with ample water. The next morning, drain the peas and place in a sprouter or a container large enough to hold them roughly in one layer. Rinse and drain the peas every 8 hours or so until they are nice and crunchy. It usually takes 12 hours.

In a food processor, grind the sunflower seeds until they almost start to form a paste. Add the peas and continue grinding. Add the chopped scallions, chives, parsley and mint and continue to grind. Loosen with the lemon juice, olive oil, and as much water as you need to keep the mixture moving. Makes about 1 cup.

Serve as an appetizer on pieces of endive, pita chips, or as a spread in sandwiches or on tostadas.