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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Sunshine Spread - Split Pea Hummus
Yield
2 cups
Prep time
Cook time
Total time
This yellow split pea spread is a bit similar to hummus, but much thicker. Enjoy it as a spread on wraps, crackers, and toast!
Ingredients
- 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)
Directions
- 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.
- 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.
- 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.
Nutrition Information
(click to expand)
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 name for this spread. I love lentils. I have to try making your recipe step by step. I attempted to make lentils “hummus” once before and it was a disaster. This is beautiful and I bet it was extra delicious.
This looks delicious! Must try this Spring
Yes, I could spring right about now. I’ve made a great Ethiopian split pea puree and this one sounds like it could be just as nice. Gotta mix up the beans, otherwise I’d eat chickpeas all the time! :)
Mmmmm, I actually love alternative hummus! This would taste so good with socca (chick pea flatbread) without overdosing on chick peas (although I don’t even know if that’s possible…) :-p
I need some sunshine in my life, thanks for making my day a little sunnier!
Not only does your recipe look amazing, but I had to laugh so hard with that last comic! Specifically “That day in March where it’s really warm and you get irrationally optimistic”. It was Exactly like that over here, a nice and warm day, longing for skirts and summer dresses, and two days later it was snowing.
yes! It happens every year, lol.
I’m in need of some sunshine spread! Looks delicious.
Ha ha- love the comic at the bottom! We had a snowstorm this weekend. It’s flurrying like crazy again, and we’re supposed to get 10cm today. After six months of snow this year, bring on sunshine and spring!!!
This recipe sounds fantastic! I love variations on regular hummus (especially ones that evoke the idea of sunshine) — and since this one is a bit thicker, the idea of using it as a spread in a wrap is awesome.
And oh, that comic! It’s so very true, and this March is kind of killing me. Even here in DC — which *should* be all spring-like now, given our obnoxiously hot summers — it’s wintry and frickin’ freezing. Our wind chill today was somewhere in the 20s, and my face started going numb while I waited for the bus this morning. It’s seriously, profoundly not okay. Warm temperatures and sunshine can’t come soon enough!
I have to try this today! We just had a snow storm two days ago and another one coming in tonight. Really desperate for sunshine and this recipe is just what I need to dip my veggies.
what a great idea, lady! philly could use some sunshine hummus right about now.
Yum! Such a fun idea.
Haha – we had that day in March this weekend. Now it’s back to being cold… and I’m in the South! Ugh.
That said, just reading the title of this post made me smile. I’m ready for picnic with dips and sunshine!
This looks lovely!
NYC could use some sunshine today! We had “that day in March” last week..such a tease!
I have never used yellow split peas before, this is definitely a great excuse to explore! I’m curious if green split peas would create the same taste? (although not a traditional hummus-y look)
Love all of your creative recipes!!
This sounds great. I adore split peas and lentils. I love your season picture. I live in North Dakota, more like southern Canada, so I’m begging for a real spring too!
Wow, what a great new way to use yellow split peas! I’m just bursting onto the split pea scene (I made an amazing/easy green split pea soup the other week) and I will definitely give this a shot sometime in the near future :)
Thanks!
This looks and sounds amazing! :)
Haha – “that one sunny day in March when you get irrationally optimistic” Yep, that’s me. I took out my summer wardrobe on that day and the next day it snowed.
Chickpea (traditional) will always be my favorite, but I do love edamame hummus and want to try your red lentil dip. Add this sunshine spread to the list, too!
That graphic makes me laugh, but in coastal Alabama, you’d reverse “summer” & “winter” and that little sliver of March would be the single day in October when you’re first able to break out the scarves & boots, only to run the air conditioner the next day! (Seriously, it’s happened before.)
Hope you get to experience real sunshine soon!
I love the idea of using yellow split peas instead of chickpeas! The comic is so funny! I totally had that day in March two weekends ago. It was so nice out I ran in leggings, a t shirt and a vest and I was a little too hot. Now its freezing and snowy again… oh well!