Yellow Split Pea Dip, Hummus-Style
Inspired by both hummus (which means "chickpeas" in Arabic) and Greek fava, this yellow pea dip highlights local ingredients and is a great way to get familiar with cooking legumes!
Preparation
40 minutes
Cooking
15 minutes
Yield
About 2 cups
Key ingredient(s) in this recipe
An exclusive recipe created by Loounie for Équiterre
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The dip will keep for 3 to 4 days in the fridge. It firms up as it chills, so give it a quick stir with a spoon or fork before serving.
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If you're using whole yellow peas, you'll need to soak them in water first (at least 3 to 4 times their volume) overnight, or ideally for 12 hours. For cooking, add the water, baking soda, and salt as directed. Bring to a boil, then lower the heat to low. You'll need at least 60 minutes of cooking time, adding a splash of water as needed, and then drain the peas if necessary.
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250 ml (1 cup) yellow split peas
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750 ml (3 cups) water (and a bit more if needed)
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1,25 ml (¼ tsp) baking soda
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1,25 ml (¼ tsp) salt (and a bit more to taste)
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1 garlic clove
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15 ml (1 tbsp) apple cider vinegar
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45 ml (3 tbsp) virgin canola oil (and a bit extra for garnish)
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2,5 ml (½ tsp) sumac
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1,25 ml (¼ tsp) cumin
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Hot pepper flakes, for garnish (optional)
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Chopped fresh herbs, for garnish (optional)
- 1
Place the yellow peas in a large pot. Inspect, rinse, twice with cold water, and drain well.
- 2
Add the water, baking soda, and salt, then bring to a boil over high heat while watching closely (to prevent it from boiling over!).
- 3
Cover and cook for 5 minutes over medium-low heat (aim for a gentle simmer without heavy boiling).
- 4
Remove the lid, reduce the heat to low, and simmer for 25 to 30 minutes until the peas are very tender (add a little water if needed).
- 5
Remove from heat and let cool for 15 minutes until warm.
- 6
Meanwhile, grate the garlic into a ramekin and mix it with the vinegar. Let it sit (to soften its flavor).
- 7
Add the garlic-vinegar mixture, oil, sumac, and cumin to the cooled peas. Purée until smooth using a hand blender, or mash with a wooden spoon. Adjust salt to taste.
- 8
Refrigerate for 30 minutes to firm up the mixture.
- 9
Transfer to a bowl, garnish with a drizzle of oil, herbs, or chili. Serve with pita bread, crackers, or crudités.
