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
Put the yellow peas in a large pot. Take a good look through them and pick out any debris if there is any. Add water and swish them around with your hands to wash them well (the water will turn cloudy). Drain. Repeat the washing step a second time, then drain well.
- 2
In the pot with the peas, add the water, baking soda, and salt. Heat over high heat until it comes to a boil (don't wander off during this time so you can keep an eye on the peas and keep them from boiling over!).
- 3
Turn the heat down to medium-low and pop the lid on. Let cook for 5 minutes. Turn the heat down a bit more, to low, and take off the lid (you don't want a rolling boil, just a gentle simmer).
- 4
Let simmer for 25 to 30 minutes or until the peas are nice and soft (you should be able to mash them between your thumb and index finger) and the mix has a texture halfway between mashed potatoes and a thick soup. (If there's not much liquid left and the peas aren't tender yet, pour in a splash of water and keep cooking for a few more minutes).
- 5
As soon as the peas are tender, take the pot off the heat. Let cool down on the counter for about 15 minutes.
- 6
Meanwhile, in a small bowl, grate the garlic clove and stir in the vinegar. Let sit until the next step (mixing the garlic right into the vinegar stops it from getting too strong!).
- 7
Once the mixture has cooled down, stir in the garlic and vinegar, as well as the oil, sumac, and cumin. Using an immersion blender (or a wooden spoon), blend it all up really well until you get a fairly smooth puree texture. Taste it, then add a pinch of salt to taste.
- 8
Transfer the dip to a bowl. Drizzle with a bit of oil and top with hot pepper flakes and fresh herbs if you'd like. Serve with crackers, pita chips, and/or fresh veggies.
