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.
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.