If you’ve got some split peas kicking around, you can do more with them than make soup! Try them, blended with chickpeas, olive oil and lemon juice for a tasty plant-based dip that’s rich in protein and fiber. To make this split pea hummus, you can used canned beans or cook dried beans (need instructions on how to do that? Head here), and serve with your favorite veggies, crackers or toast points!
Split Pea Hummus
| Prep Time |
Cook Time |
Total Time |
| 10 min |
5 min |
15 min |
Ingredients
- 1 (15-ounce) can split peas, drained, and rinsed, or 2 cups cooked split peas
- 1 (15-ounce) can chickpeas, drained, and rinsed, or 2 cups cooked chickpeas
- 3 tablespoons olive oil, plus more for garnish
- 2 lemons, juiced, or 2 tablespoons lemon juice
- 1 teaspoon ground cumin or ground coriander
- Salt and pepper, to taste
- Pita chips or crackers, for serving
- Fresh vegetables, for serving, such as cucumbers, peppers, carrots, celery, etc.
Method
- Combine split peas and chickpeas in a large mixing bowl. Using a fork, mash peas and chickpeas together until smooth or desired consistency is reached, about 3-5 minutes.
- Add olive oil, lemon juice, ground cumin, salt and pepper to taste. Mix until completely combined.
- Transfer hummus to a serving bowl. Garnish with additional olive oil. Serve with pita chips, crackers and vegetables.
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