What can you make with split peas BESIDES soup? Super creamy split pea hummus, of course! This hummus recipe has it ALL.....it is silky smooth in texture, highly nutritious and hits all the familiar (and delicious) flavor notes of a classic chickpea hummus. Say hello to your new favorite healthy snack!
This is an easy recipe, especially since split peas don't take too long to cook. Ready to get started? Let's make hummus!
Why Does This Recipe Work?
The split peas are cooked until they are really soft and falling apart (with the help of a secret ingredient.....more on that later) which makes for an ultra creamy hummus texture.
What Makes It Nordic/Scandinavian?
The Ingredients
- I typically use yellow split peas for this recipe because that's what I have on hand. But green split peas will work just fine here, too.
- Baking soda is our secret ingredient. Adding just a ¼ teaspoon to the water when cooking the split peas changes the pH level of the water and helps the split peas break down and become really tender (and perfect for blending into hummus).
- Fresh lemon juice, chopped garlic, ground cumin, tahini paste and olive oil bring those classic hummus flavors into play and are a perfect match with the earthy chickpeas.
Equipment Needed
How to Make This Recipe
- Place the split peas, baking soda and salt in a saucepan with the water. Bring to a boil and then reduce to a simmer. Cook until the split peas are really soft and broken down, 30-45 minutes. Remove from the heat and cool slightly (about 10-15 minutes).
- Let the chopped garlic and lemon juice sit in the work bowl of the food processor for about 10 minutes. This helps tame the raw garlic flavor. Add the cooked split pea mixture, tahini and cumin to the work bowl and process until smooth. Slowly add the olive oil through the feed tube and continue to process until really creamy. Season to taste with salt.
- Scrape the hummus into a bowl and cover with plastic wrap. Transfer the the fridge to cool completely. When you are ready to serve, give it a good stir to fluff it up a bit and drizzle with additional olive oil if desired.
Expert Tips for the Creamiest Split Pea Hummus
For super creamy hummus, I've got a few suggestions for you:
- Use dried split peas that are relatively fresh. Yes, dried legumes last a long time in the pantry, but as they age, it can take longer to cook them to a really soft stage (which is what we want for a creamy texture). Make sure yours haven't been in the back of your cupboard for several years and that you are buying your split peas from a source with frequent turnover.
- Don't forget the baking soda! This is really critical. Baking soda changes the pH balance of the cooking water and ultimately leads to a softer, creamier hummus. It makes a HUGE difference.
- Cook the split peas until they are soft and falling apart. This will create that ultra creamy texture you are looking for. Start checking them after 30 minutes of cooking time, and then continue to check every 5 minutes until the are soft and mushy, almost like pea soup. If they have to cook a little longer, you might need to add a little additional water to the saucepan to keep the mixture from becoming too dry.
- Process thoroughly. Don't skimp on the processing time. Let the hummus whirl about until it is light and creamy.
FAQs
Yes! Split peas are a member of the pulse family and are essentially dried versions of fresh sweet peas. They boast a whopping 16 grams of fiber per cup and are high in many essential nutrients including B vitamins and manganese. If you are interested in learning more about the nutritional value of split peas, this article is a very good resource.
Store the hummus tightly covered in the refrigerator for up to 5 days.
Try a drizzle of olive oil, a sprinkling of fresh herbs such as parsley, cilantro, dill or basil and/or a dusting of ground paprika or sumac.
Related Recipes
You are going to want something to dip into your split pea hummus. Pita chips or crackers are great but should you want to go the extra mile, I've got a few flatbread and crispbread recipes you should try!
Recipe
Creamy Split Pea Hummus
Equipment
Ingredients
- 1 cup yellow split peas
- 4 cups water plus additional water as necessary
- ¼ teaspoon baking soda
- Coarse salt
- 1 large garlic clove minced
- 3 tablespoons freshly squeezed lemon juice
- ¼ cup tahini paste
- 1 teaspoon cumin
- 2 tablespoons extra-virgin olive oil plus more for drizzling
Instructions
- Place the split peas, water, baking soda and ½ teaspoon of salt in a medium saucepan. Bring to a boil over high heat, and then reduce the heat to low. Simmer, stirring occasionally, until split peas are very tender and falling apart, about 30-45 minutes. If the peas are starting to look a little dry, add a little more water to the pan to keep the mixture from sticking to the bottom of the pan. Set aside to cool slightly, about 10-15 minutes.
- Transfer the minced garlic and lemon juice to the work bowl of a food processor or to a blender. Let the garlic sit in the lemon juice for about 10 minutes (this will help mellow the flavor of the raw garlic).
- Transfer the cooked split pea mixture (no need to drain) to the food processor along with the cumin and tahini paste. Process until smooth. With the food processor running, slowly add the olive oil through the feed tube. Season with additional salt to taste.
- Scrape the hummus into a bowl and cover with plastic wrap. Store in the refrigerator until completely cool. When you are ready to serve, give the hummus a stir to fluff it up a bit and drizzle a little olive oil over the top.
Notes
- Creamy Split Pea Hummus will keep for up to 5 days tightly covered in the refrigerator.
- Use dried split peas that are relatively fresh. Yes, dried legumes last a long time in the pantry, but as they age, it can take longer to cook them to a really soft stage (which is what we want for a creamy texture). Make sure yours haven't been in the back of your cupboard for several years and that you are buying your split peas from a source with frequent turnover.
- Don't forget the baking soda! This is really critical. Baking soda changes the pH balance of the cooking water and ultimately leads to a softer, creamier hummus. It makes a HUGE difference.
- Cook the split peas until they are soft and falling apart. This will create that ultra creamy texture you are looking for. Start checking them after 30 minutes of cooking time, and then continue to check every 5 minutes until the are soft and mushy, almost like pea soup. If they have to cook a little longer, you might need to add a little additional water to the saucepan to keep the mixture from becoming too dry.
Nutrition
If you loved this recipe, give it a star review! Also, snap a picture of your Creamy Split Pea Hummus and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.
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Kristi
Yum!