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)
Hmmm..then I won’t tell you how beautiful is is in White Rock BC (a beautiful ocean side town outside of Vancouver….a great place to move to in reference to your last post). In all fairness though, I think around this time last year you guys had a warm spell and we were stuck in a never ending rainy blah spring. We’re all cheering on spring!
I can’t wait to try this! I have loved all of your hummus recipes and this one looks equally as delicious.
On another note, I also cannot wait for spring!
Haha that graphic is hilarious – and sadly true at the same time. Remind me why we live in Southern Ontario and not the Caribbean?! I actually happen to have some split peas in my cupboard so I can totally make this!
Thanx for sharing! I have 2 kgs of yellow spit peas lying around the house so this is a great way to use them up :D
I’m fascinated by your chick pea hummus. It’s intriguing. Oh, and I love the weather pie chart. We had that day in March only to be expecting 4 to 8 inches today. It’s devastating.
I love making hummus out of different beans and legumes! My favorite is cannellini beans – they’re so creamy! Makes a perfect hummus!
I totally agree with you that by the end of winter we all are desperate for sun. Actually it is coming very soon and meanwhile we can enjoy available fruits – yellow are even better as they remind us the sun.
Haha… that comic is quite fitting for Germany, too. ;)
Good Idea for a hummus variation!
I could use a little spring right now too, but I’ll do anything to not have the crazy hot weather we had last March. A lot of crops failed lasted year, including my relative’s apple farm near Port Elgin and the thought of not having their apples again this year kills me. A small price to pay now, but we will all appreciate the weather when it’s here – and then complain too much about the heat. :)
Hahaha that pie chart is so true! Spring better hurry up and come for real soon. I’m so sick of winter!
I love experimenting with different bean dips! Last weekend I made a white bean and roasted garlic dip. This one will have to be next. :)
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!