Curried Split Pea Hummus

Split pea hummus next to tomatoes, cucumbers and crispbread

A creamy curried hummus made with yellow split peas.  Perfect for dipping or using as a base for a Nordic-style vegetarian wrap sandwich!


For the Hummus:

3 tablespoons extra virgin olive oil, divided 

1 small onion, finely chopped

2 cloves garlic, minced

1 cup yellow split peas, picked over and rinsed

4 cups water, plus additional water as necessary

Pinch of baking soda

2 teaspoons curry powder

Coarse salt

1 tablespoon lemon juice

For Garnishing:


Chopped corinchons or dill pickles

Chopped fresh dill, parsley or chives

Extra-virgin olive oil for drizzling


  1. Add split peas, water and baking soda to the pan.  Bring to a boil over high heat, and then reduce heat to low.  Simmer until split peas are very tender, about 40-50 minutes. If the peas are starting to look dry, add a little more water to the pan to keep them submerged.

  2. Transfer the split peas and cooking liquid to a food processor along with lemon juice, 1 teaspoon coarse salt, curry powder and remaining 2 tablespoons of olive oil.  Process until smooth.  Season to taste with additional salt if desired.  

  3. Serve hummus at room temperature topped with garnishes.

Keywords: split peas, dip, hummus, curry, remoulade, easy, vegan, vegetarian