I made this using red lentils instead of the split peas (because I had them in my cupboard). It turned out pretty good. The only downside is that you have to strain the lentils after cooking or they will be too wet to make hummus. It's a great alternative to garbanzo bean /chick pea hummus.
Split Pea Hummus
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
This fun Southern twist on traditional hummus is inexpensive and tasty. Serve it as an appetizer with fresh vegetables and pita chips.
Yield: Makes 2 1/4 cups
Total:
Recipe from
More From Southern Living
Recipe Time
Hands On:
25 Minutes
Total:
55 Minutes
Ingredients
- 1 cup dried green split peas
- 1 garlic clove
- 1/2 teaspoon salt, divided
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cumin
Preparation
- 1. Sort and wash peas. Bring garlic and 3 cups water to a boil in medium saucepan. Add peas; return to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in 1/4 tsp. salt; cook 15 minutes or until tender. Drain.
- 2. Combine peas, olive oil, next 2 ingredients, and remaining 1/4 tsp. salt in a food processor; pulse 5 to 7 times or until smooth, stopping to scrape down sides as needed. Serve at room temperature.
Split Pea Hummus Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Family, Kid-Friendly
- CUISINE: American, Middle Eastern
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Food Processor
- OCCASION: Easter, Spring
- PUBLICATION: Southern Living
More Recipes for Appetizers
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Black-Eyed Pea Hummus
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