Creamy Split Pea Hummus
An easy recipe for a super creamy hummus made with split peas (green OR yellow)!
Print
Pin
Servings: 12 servings (Approximately 2 cups)
Calories: 108kcal
Equipment
- Food Processor or Blender
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
Calories: 108kcal | Carbohydrates: 11g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 31mg | Potassium: 191mg | Fiber: 4g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg