This dip was made in a desperate attempt to entice the sun from behind the thick, dark clouds. We’ve had a gloomy, grey winter and I’m getting a bit desperate for some sunshine. No, make that a lot desperate. It didn’t help that I saw this on the TV the other day either.
Instead of making chickpea hummus, I used yellow split peas. I know what you’re thinking – why on earth would someone make chickpea-free hummus? I know, the horrors. I do love my chickpeas. However, it’s the season of change (spring!) and I’m busting out these sunny yellow legumes just for the occasion.
It wouldn’t be the first time I’ve made a chickpea free hummus after all – see my red lentil hummus for a fun twist. This time I decided to give yellow split peas a whirl just to see what would happen.
After blending up cooked split peas with common hummus ingredients like tahini, garlic, lemon, and a touch of olive oil, I was in the midst of a dip that could easily be mistaken for the chickpea kind, at least based on outward appearances. Doesn’t this look just like regular hummus?
The taste is quite similar, although obviously not an exact replica – perhaps a bit more earthy. The split peas result in a much thicker hummus than most of us are familiar with, even with a hefty dose of water and a touch of oil added in during processing. This is probably a result of split pea’s high starch content. If you are after a super silky hummus, this probably isn’t the one for you.
After chilling in the fridge it firms up and becomes more spread-like in texture than dip-like. It’s great for spreading on crackers and wraps though. As with most hummus recipes, this one tastes better after it’s had time to sit for a few hours, but that didn’t stop me from enjoying it straight from the bowl! I also took a note from my favourite hummus brand (Fontaine Santé) and added just a touch of white vinegar to give it a little zing.
Looking outside this morning, I think this dip may have worked!
Update @ 11:50am – it is now cloudy and snowing. Winter is a cruel beast.
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Yield: around 2 cups
- 3/4 cup uncooked yellow split peas
- 1 large garlic clove
- 3 tbsp tahini
- 4-5 tbsp fresh lemon juice, to taste
- 1/2 cup water, or as much as needed to thin out
- 2 tsp extra virgin olive oil
- 3/4 tsp fine grain sea salt (or to taste)
- 1 tsp white vinegar (optional)
1. Drain and rinse the split peas and add to a medium pot along with 2.5 cups water. Bring to a low boil and reduce heat to medium-low. Simmer uncovered for about 30-40 minutes (it took me 35 mins) until the peas are tender and the water is all absorbed.
2. Drop a garlic clove into the processor and mince. Add the rest of the ingredients (to taste), along with the cooked split peas, and process until smooth. Scrape down the side of the bowl as needed. I like to let the processor run for a good 2 minutes to get it as smooth as possible.
3. Chill in the fridge for a few hours to allow the flavours to develop. This dip will firm up in the fridge so you can just enjoy as is or pop it back into the processor with a bit more oil to smooth it out.
For those of you in Northern climates, I hope you’ll enjoy this comic as much as I did (via 86 Lemons and How Does She – original comic from Sarahlcomics)
What a great take on classic hummus. I love the name and think this Sunshine Spread would do great on some crackers of vegie crudités right about now :)
I’m tempted to give it a go with the red lentils I have in the cupboard…
Love the comic – so true! And the spread looks tasty, too. Might have to give that a try!
Yummy! This is definitelly a spring dish dish :D
Coincidence that just LAST NIGHT I bought yellow split peas for no other reason than their bright color made me smile and a way to use them would find me, I was certain? I think not! I’ll be making this hummus before the sun sets Sunday :-)
I could not agree more about this gloomy winter! Seriously, where is the sunshine? I’m pretty sure it’s hiding in this sunny dip :) If you want to compare winters and other weather-related evils, I ranted about Chicago’s winter and seasons in this post: http://blissfulbasil.com/2013/03/01/high-protein-taco-salad-a-rant-on-chicagos-winters/
Another person who made a sunshiny recipe! I used yellow veggies in one of mine to create a warm feeling :)
Thanks for your email of Feb 13 re: signup to your newsletter. I was directed to “the right side bar on the top of my page”; however, I am feeling very stupid b/c I don’t see a side bar on my screen even when I make the image much smaller. All I see is the top bar which ends in “Press”. Cld you pls add me? I really want to keep updated with your great recipes. I have a family member who is very sensitive to artificial flavors, dairy, and white flour. Thanks, Evelyn – Mesa AZ
Wow looks delicious!!!!
I love the idea (and taste) behind chickpea-free hummus. This is a great recipe Angela, can’t wait to try it!
I will be trying this soon! Love the comic at the bottom – just when I thought it was spring we got another snow shower last night in Boston. Hope it warms up soon so I can start drinking green monsters again without freezing!
Great spin, wish I could send you some sunshine!
That pie chart is accurate!
I liken this time of year to giving birth. March is like the point in labour that you feel you just can’t go on and endure the pain and then in the blink of an eye it’s beautiful and warm and you can’t remember how awful it was cause your so happy to have sunshine and warmth!
I’m ready for sunshine and summery fresh food!
That comic was really funny…
hah I love that analogy…so true. Not that I know what labour is like, but you know.
Hee hee! This year “that day in March” was Sunday the 10th – I took my coat off while walking outside! It was so warm! And then…it wasn’t. Sheesh.
I’ve never heard of yellow split peas but can’t wait to try this with some cucumber slices. Yum. Thanks for sharing!
Haha! I totally got a kick out of the comic, being that I live in Oregon! This recipe looks great, and super simple.
Was jst wondering if you’ve come up wth a vegan version of a choc chip hot cross bun?
No I’m sorry I haven’t Vanitha. Something to consider though!
Oh wow, I love hummus! I get so excited to try new variations :)
Chick peas are totally my jam, I just made hummus yester and it was so good! I never knew you could get them in different colours…This looks really beautiful and delicious :)
I live in a tropical part of Australia, and I could not imagine having a winter that long! A 3 month tropical winter with temperatures only going down to zero celcius in the very coldest part, is cold enough and long enough for me.
That comic popped up in Iowa the other day too. I loved it so hard! It was almost 60 degrees last Friday, and then a snow storm hit us yesterday and today. So that irrational day in March where you get ridiculously optimistic actually happened for me. But whatever. As I’m typing, I’m watching snow coat my car. Anyways, love your blog and it’s keeping me more motivated to eat vegan most of the time! I’m slowly transitioning to a completely vegan lifestyle.
Wow! thank you for sharing this recipe. It looks yum and worthy to try for a healthy snack :)
Oh, this looks so good! Here in Vancouver it has been a very sun-deprived few months and we’ve gotta get the sun in whatever form we can – be it split peas or the real deal. Thanks!
It sounds and looks quite tasty, so I am definitely going to try it soon!
Great idea! I have half a bag in my pantry, just crying out to be useful. They may get there wish!
Love the recipe Angela! When I saw the recipe I decided to try it at once. I’m still licking my lips. :)
When I saw this photo at first, I thought it was corn! And i was like… yum, what a great idea! Well, it’s STILL a delicious sounding recipe, but now I have corn on the brain!
I don’t think spring is ever going to get here. It seems like it been cloudy all winter and even today. I think I will make my own sunshine and tryout your sunshine spread recipe. It really looks delicious. Thank you!
Oh cool gonna try this!
I’ve made the vegan soybean hummus recipe you have on here several times and it always comes out awesome…I have it with stuffed grape leaves [which I’ve revised to stuffed lettuce leaves these days actually] :)
Feel like I could dive headfirst into that last photo of the dip…armed with carrots and celery to finish off the entire bowl hahaha:p
I made this last night using green split peas as an appetizer for today’s Easter dinner. I must say this turned out great! It’s the best hummus recipe I have ever made, and I have tried using chickpeas, edamame and kidney beans.
This is definetly going to be a regular spread in my house!