Pea & Parsley Hummus
- 1 cup split peas, green, dried
- 3 cups water
- 1 cup parsley, chopped, packed
- 2 tbsp tahini
- 4 cloves garlic, raw; peeled
- 1/4 cup olive oil, extra virgin
- 1 tbsp lemon juice, fresh
- 1 tsp salt, sea
- big pinch pepper, black; freshly cracked
- Sort and rinse split peas.
- Add peas and water to a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 40 minutes, or until completely tender and all water is absorbed.
- Cool the cooked peas for 10-15 minutes uncovered before beginning the hummus.
- Add the parsley, tahini, garlic, lemon juice, sea salt, pepper, and peas to a food processor or high-speed blender. Have the olive oil on hand.
- Start the blender or food processor and begin slowly streaming in the olive oil right away. You may need to use your blender’s temper to push the hummus towards the blade, it will be thick! If using a food processor, stop the machine and scrape down the sides with a spatula as needed.
- Continue streaming the oil and working the hummus into a creamy texture. Once it has reached your desired consistency, turn off the blender or food processor, and taste for seasonings. If it tastes salty, add extra lemon juice or parsley. If it’s too tart, add extra sea salt or tahini.
- Transfer the hummus to a serving bowl, and smooth it out with your spatula. Drizzle with olive oil, extra chopped parsley, a squeeze of lemon, a sprinkle of sea salt and cracked pepper, or any other toppings that call to you. Serve alongside fresh, seasonal vegetables.