📝 About This Recipe
While traditional chickpeas often steal the spotlight, dried yellow split peas offer a silkier texture and a subtly sweet, earthy depth that transforms the classic dip into something extraordinary. This vibrant Mediterranean-inspired spread is naturally creamy without the need for excessive oil, boasting a beautiful golden hue that brightens any mezze platter. Infused with nutty tahini, bright lemon, and a hint of cumin, it is a sophisticated twist on a beloved staple that is as nutritious as it is delicious.
🥗 Ingredients
The Pulse Base
- 1.5 cups Yellow split peas (rinsed thoroughly until water runs clear)
- 4 cups Water (for boiling)
- 1/2 teaspoon Baking soda (helps break down the skins for ultimate smoothness)
- 3 pieces Garlic cloves (peeled and left whole)
- 1 piece Bay leaf (dried)
The Creamy Emulsion
- 1/2 cup Tahini (high-quality, well-stirred)
- 1/3 cup Fresh lemon juice (about 2 large lemons)
- 3 tablespoons Extra virgin olive oil (cold-pressed)
- 1 teaspoon Ground cumin (toasted)
- 1.5 teaspoons Sea salt (adjust to taste)
- 2-4 tablespoons Ice water (added gradually for fluffiness)
Garnish & Topping
- 2 tablespoons Fresh parsley (finely chopped)
- 1/2 teaspoon Smoked paprika (for dusting)
- 1 tablespoon Pine nuts (toasted until golden)
- 1 tablespoon Extra virgin olive oil (for drizzling)
👨🍳 Instructions
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1
Place the rinsed yellow split peas in a large heavy-bottomed pot and cover with 4 cups of water.
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2
Add the baking soda, whole garlic cloves, and the bay leaf to the pot. The baking soda raises the pH of the water, which helps the peas soften more quickly and evenly.
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3
Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low and simmer, partially covered.
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4
Skim off any foam that rises to the surface during the first 10 minutes of cooking to ensure a clean flavor.
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5
Cook for 40-50 minutes, or until the peas are very soft and starting to fall apart. They should be softer than 'al dente'—think mushy.
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6
Drain the peas and garlic in a fine-mesh sieve, discarding the bay leaf. Let them sit for 5 minutes to allow excess steam to escape.
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7
Transfer the warm peas and the cooked garlic cloves into a high-speed blender or food processor.
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8
Add the tahini, lemon juice, cumin, and sea salt. Process on high for 2 full minutes until the mixture looks thick and relatively smooth.
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9
While the motor is running, slowly drizzle in the 3 tablespoons of olive oil.
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10
Continue processing and add the ice water one tablespoon at a time. The cold water reacts with the tahini to create a light, whipped, mousse-like texture.
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11
Taste the hummus and adjust the seasoning, adding more lemon juice for brightness or salt as needed. Process for one more minute to ensure total silkiness.
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12
Spread the hummus onto a shallow serving bowl using the back of a spoon to create deep decorative swirls.
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13
Garnish with a generous drizzle of olive oil, a dusting of smoked paprika, toasted pine nuts, and fresh parsley.
💡 Chef's Tips
Don't skip the baking soda; it is the secret to achieving a commercial-grade smoothness with split peas. Always process the hummus while the peas are still warm, as they emulsify much better with the tahini than cold peas. If you prefer a smokier flavor, substitute the yellow split peas for green split peas for a more herbaceous, 'earthy' profile. Store leftovers in an airtight container with a thin layer of olive oil on top to prevent a skin from forming; it stays fresh for up to 5 days. If the hummus thickens too much in the fridge, whisk in a teaspoon of warm water before serving to restore the creamy texture.
🍽️ Serving Suggestions
Serve alongside warm, charred pita bread or crisp za'atar-dusted lavash chips. Pair with a chilled glass of Assyrtiko or a dry Rosé to cut through the richness of the tahini. Use as a vibrant bed for roasted root vegetables or grilled lamb skewers. Accompany with a side of pickled red onions and Kalamata olives for a salty, acidic contrast. Spread it inside a Mediterranean wrap with falafel, cucumbers, and tomatoes.