CURRIED SPLIT PEA HUMMUS

by Amy Renee
CURRIED SPLIT PEA HUMMUS

I like hummus. A lot. I mean, I LOVE hummus. I eat it every day. Every. Single. Day. I am addicted to hummus. So when I say I make it often, well, that’s probably a bit of an understatement. Classic, spicy, sun dried tomato, edamame, turmeric…I’ve made so many different kinds of bean spread that it’s always a surprise when I come across or make a new version. And today I freaked out when I realized that I was out of beans. No beans. So…what to do? No hummus and no beans. PANIC!

I’ve been on a turmeric kick lately. I’ve been eating tons of turmeric hummus and searching through tons of other recipes with the superfood as well. From chocolate turmeric candies to turmeric overnight oats to turmeric riced cauliflower…TURMERIC TURMERIC TURMERIC.

Part of the reason for my obsession is simply due to the deliciousness of this wonderful root vegetable. But I’m also super interested in the health benefits it has to offer. Turmeric has a variety of benefits from reducing inflammation in the body to slowing the progression of dementia. And, oh wow. It is sooooo delicious. I especially love it when combined with lemon.

But without beans, how can I make my turmeric hummus? Hmm. Dilemma. Unless…I’d heard of hummus recipes that used split peas instead of beans before, but never tried making it myself or even tasted it before. As far as I know anyway. But I had split peas. Both yellow and green. So…why not give it a try?

CURRIED SPLIT PEA HUMMUS

Prep Time: 5 minutes     Cook Time: 30 to 40 minutes     Total Time: About 35 to 45 minutes     Makes: about 2 cups

INGREDIENTS
  • ¾ cup dry yellow split peas, picked through, rinsed & drained
  • ¾ cup dry green split peas, picked through, rinsed & drained
  • ½ teaspoon granulated garlic
  • 2 teaspoons turmeric
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 3 tablespoons tahini
  • 2 lemons, juiced
  • 1 cup salt-free vegetable broth
INSTRUCTIONS
  1. Add the split peas to a pot and add enough filtered water to cover the peas by about 2 inches. Bring to a boil, reduce heat and simmer uncovered for about 20 minutes until the peas are tender. I like mine a tiny bit firm, but since they are going to be blended this isn’t super important.
  2. Add the peas to a food processor. Add the remaining ingredients and process until smooth. Scrape down the sides of the processor bowl as necessary.
  3. The hummus will thicken up as it sits. You might want to add more water or vegetable broth later. You can either simply stir it in or thrown everything back into the food processor for a super smooth consistency.
  4. Store in the refrigerator in an airtight container. Consume within ten days.

 

I have to admit, I was pretty happy with the results. The split peas are a lot drier than beans however, so I added a lot more liquid (veg broth). I realize that some people might like a bit more salt. Of course you could always add more to taste, but I encourage you to try it as is. If you stop eating so much salt you may find that you stop craving it. And if you miss the salt, perhaps try adding a little more lemon.

My recipe for lemony turmeric hummus is a bit creamier and I think I like it more than the split pea hummus. But this is definitely a nice option when beans aren’t available. Or maybe you’re just looking for something different. If you’re not soy-free you might try adding in some shelled edamame. That might be good. Or perhaps adding a little bit of cayenne pepper would be nice.

Cheers!

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