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
1 tablespoon lemon juice
Chopped corinchons or dill pickles
Chopped fresh dill, parsley or chives
Extra-virgin olive oil for drizzling
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.
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.
Serve hummus at room temperature topped with garnishes.
Keywords: split peas, dip, hummus, curry, remoulade, easy, vegan, vegetarian