Earthy, textured and simple to make, this Split Pea Hummus with Cumin and Roasted Garlic is perfect on sandwiches, in wraps or as a dip. Be warned, it’s VERY moreish!
Homemade Hummus – The Stuff Of Life!
When you become a parent it’s not long before you realise how important hummus is. When you go vegan you realise that it is, in fact, the stuff of life.
There is no moment in time when there isn’t a bowl of the stuff in my fridge. If you were to slice and dice me you would probably find that I am 90% hummus.
While I am very happy to grab a pot of hummus off the supermarket shelf it is not in any way, shape or form, the same as homemade. Hummus made from scratch has flavour and texture like you wouldn’t believe if you have only tried the other stuff. It is divine, food of the gods!
Traditional hummus is made with chickpeas and tahini and I’ve been whipping up my version of this Middle Eastern staple for as long as I can remember. Every now and then, and in spite of my family being creatures of habit, I like to shake it up a bit. Go off piste. Surprise them.
Making Hummus Without Chickpeas
Introducing new flavours and textures to my weekly hummus batch keeps things interesting. Adding herbs and spices, roasted vegetables, seeds and nuts or substituting the chickpeas with other legumes like these split peas brings variety to my hummusy life.
Mr TS really likes the earthy flavour and extra texture that dried split peas bring to this familiar dish and is always pleased when it appears.I like that it is made with UK grown peas and has less distance to travel before it reaches my table! Because I make hummus so often I also like that dried green peas cost a lot less to buy than chickpeas!
How To Make Split Pea Hummus
That bag of dried split peas at the back of the cupboard which you keep meaning to do something with? Make split pea hummus!
Using split peas to make hummus from scratch means no overnight soaking and no lengthy cooking. Simply cook washed green split peas for 25 minutes, drain and you’re ready to go!
This hummus is flavoured with roasted garlic, sea salt. lemon and cumin. Oven roasting takes the sharp punch out of garlic and imparts a mellowness while retaining all the flavour. There are 6 whole, roasted cloves to this recipe and it is absolutely delicious!
Scroll down for the full, printable recipe card or read on for serving suggestions, hints and tips.
What To Serve With Homemade Hummus
To be honest, I could eat this hummus on its own, straight off a spoon but there are other things you can do with it which make you look a bit more dignified!
- use it as a dip with crackers, vegetables and fruit (it goes really well with apple weirdly!)
- eat it in a wrap, topped with lettuce, tomato slices, falafels and a squirt of sriracha.
- spread it on a pastry base and top it with roasted vegetables for a delicious vegan tart.
- serve it up as part of a mezze platter or a selection of tapas dishes to share with family and friends.
- use a spoonful as a topping for your favourite vegan burger.
Can You Freeze Hummus?
Hummus stores really well in the fridge and lasts for about four days, unless you live with gannets like I do when it will only last a matter of moments. If you live with more moderate eaters you can easily freeze hummus to eat later. It is best used within a month as the flavour can deteriorate if it is left any longer. When you are ready to use it defrost it thoroughly first and you’re good to go!
If You Like This Recipe
You might also like these sauces, dips and spreads:
- Roasted Red pepper Dip and Smooth Guacamole
- Sweet Chilli Beetroot Baba Ganoush
- Nasturtium Pesto
- Vegan Mushroom Pâté with Walnuts, Sherry and Thyme
- Homemade Vegan Mayo
Split Pea Hummus
- 100 g dried green split peas
- 1 bulb garlic
- 1/4 tsp sea salt + more to taste
- 1/2 tsp ground cumin + more to taste
- 2 tbsp olive oil + more to taste
- 1 tbsp lemon juice +more to taste
- ground black pepper to taste
- Preheat oven to 200C/390F
- Peel the papery layer off the garlic bulb, slice off the very tips of the cloves and place in a small oven proof dish. Drizzle a little olive oil over the top, cover with foil and roast in the hot oven for about 30 minutes or until the garlic cloves are soft.
- While the garlic is cooking, wash and drain the split peas then cook in boiling water for 25 minutes until soft but with bite. Drain thoroughly.
- Squeeze out 6 cloves from the garlic bulb - use the remaining cloves in savoury dishes or rubbed on toast as fresh garlic bread!
- Add the cooked split peas, squeezed garlic cloves, salt, cumin, olive oil, black pepper and lemon juice to a food processor and blend until you reach your desired consistency. If you want it smoother add a little more olive oil/lemon juice/some water until you are happy with the texture.
- Taste and adjust seasoning as needed.
- Sprinkle with a little paprika, some cumin seeds, a drizzle of olive or chilli oil and some fresh green peas to serve.
If you make my recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!