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Split Pea Hummus

Split Pea Hummus recipe image
This innovative dip reimagines traditional hummus by using dried green split peas as the base, resulting in a richer, earthier flavor profile with a velvety texture. The split peas are cooked until tender and then blended with tahini, fresh lemon juice, and garlic to create a spread that is both comforting and nutritious. The addition of dried mint adds a subtle herbal brightness that cuts through the richness of the tahini and olive oil. Perfect for serving with warm pita bread, fresh vegetable crudit&# 195;©s, or as a sandwich spread, this vegan-friendly dip is an excellent way to add variety to your snack rotation. It stores well in the refrigerator, making it a convenient option for quick meals or party platters.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 210
Dietary: Gluten-free, Vegetarian
Description
This innovative dip reimagines traditional hummus by using dried green split peas as the base, resulting in a richer, earthier flavor profile with a velvety texture. The split peas are cooked until tender and then blended with tahini, fresh lemon juice, and garlic to create a spread that is both comforting and nutritious. The addition of dried mint adds a subtle herbal brightness that cuts through the richness of the tahini and olive oil. Perfect for serving with warm pita bread, fresh vegetable crudit&# 195;©s, or as a sandwich spread, this vegan-friendly dip is an excellent way to add variety to your snack rotation. It stores well in the refrigerator, making it a convenient option for quick meals or party platters.
Ingredients
  • 1 cup Dried green split peas
  • 1/2 cup Tahini
  • 1 tablespoon Olive oil
  • 1/3 cup Lemon juice
  • 2 cloves Garlic, minced
  • 1 1/2 teaspoon Dried mint
  • 4 tablespoons Water, plus more for blending
  • 3 cups Water, for cooking peas
Directions
  1. 1
    Rinse the dried green split peas under cold water and place them in a medium saucepan.
  2. 2
    Add 3 cups of water to the saucepan and bring to a boil over high heat.
  3. 3
    Reduce heat to low, cover, and simmer for 45 to 60 minutes, or until the peas are very tender and falling apart.
  4. 4
    Drain any excess liquid from the cooked peas, reserving a few tablespoons just in case.
  5. 5
    Transfer the hot split peas to a food processor or high-speed blender.
  6. 6
    Add the tahini, olive oil, lemon juice, minced garlic, and dried mint to the processor.
  7. 7
    Pulse several times to combine ingredients, then blend on high speed until the mixture is smooth.
  8. 8
    With the motor running, slowly drizzle in 4 tablespoons of water, adding more as needed to achieve a creamy, spreadable consistency.
  9. 9
    Taste and adjust seasoning with additional lemon juice or salt if desired.
  10. 10
    Transfer to a serving bowl and let cool to room temperature before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 210kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 2g10%
Sodium 35mg2%
Total Carbohydrate 22g8%
Dietary Fiber 8g32%
Sugars 1g
Protein 9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover hummus in an airtight container in the refrigerator for up to 5 days. For best results, drizzle with a thin layer of olive oil before sealing to prevent drying out.

Consistency Tip: If the hummus is too thick after blending, add warm water one tablespoon at a time while blending to help emulsify the tahini and create a lighter texture.

Variation: Try adding a teaspoon of cumin or a pinch of smoked paprika for a deeper flavor profile. You can also garnish with fresh mint leaves or a drizzle of chili oil.

Cooking Method: If using a pressure cooker or Instant Pot, cook the split peas on high pressure for 8-10 minutes with a quick release. Ensure all liquid is drained before blending.

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Read it online: https://www.chefs-mate.com/recipe/split-pea-hummus/