Split Pea Hummus

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!

Course Dips, Spreads and Condiments

Cuisine Middle Eastern, vegan

Keyword hummus, split peas

Prep Time 5 minutes

Cook Time 30 minutes

Servings

Calories 75kcal

Author Chris Mosler | Thinly Spread

Ingredients

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

UK Measurements - US Measurements

Instructions

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.

Notes

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

Nutrition