Split Pea Hummus
- 2/3 cup split peas, green, dried
- 2 cups vegetable broth
- 1/4 cup tahini
- 2 cloves garlic
- 2 tbsp lemon juice, (2 tbsp is about 1 lemon)
- 1 tsp lemon zest
- 1 tbsp cumin, ground
- 1/2 tsp salt, plus more to taste
- 1/4 cup olive oil
- crackers, veggies, pita, for serving
- Combine the split peas and broth in a medium saucepan over high heat. Bring to a boil, stir, then reduce heat, cover, and simmer until the split peas are very tender (almost mushy) and most of the liquid is absorbed, about 30 minutes.
- Transfer the cooked split peas to a food processor. Add in the tahini, garlic, lemon juice and zest, cumin, and salt. Pulse until very smooth—you may need to scrape down the sides occasionally.
- With the food processor running, stream in the olive oil, and continue to run until just combined. Taste for seasoning, adding more salt if necessary, then serve with crackers, veggies, and pita, for dipping.
If you make this hummus right after cooking the split peas, you’ll end up with warm hummus, which is actually quite nice! But if you prefer, you can let it cool completely before serving.