A delicious twist on traditional hummus featuring yellow split peas and curry powder! Perfect with fresh vegetables and pita chips for lunches or snacks on the go.
cold pressed canola oil or olive oil, for drizzling on top
Directions
In a medium saucepan, combine dry peas and water. Cover and bring to a gentle boil then reduce heat and simmer until peas are very tender and soft, about 25-30 minutes. Drain, rinse, and cool.
Add cooked peas, tahini, lemon juice, garlic, curry powder, and salt to a food processor or blender and process, stopping occasionally to scrape down the sides, until smooth.
With the motor running, add warm water until you get to your desired consistency. This hummus will thicken as it stands.
Serve with additional curry powder sprinkled on top, plus a drizzle of oil.
Notes
Regular table salt can be used in place of kosher salt, but use 1/4 tsp and adjust after tasting.
If you want a more creamy texture, add 2-3 Tbsp (30-45 mL) oil when blending all the ingredients together in step 2.
cold pressed canola oil or olive oil, for drizzling on top
1
In a medium saucepan, combine dry peas and water. Cover and bring to a gentle boil then reduce heat and simmer until peas are very tender and soft, about 25-30 minutes. Drain, rinse, and cool.
2
Add cooked peas, tahini, lemon juice, garlic, curry powder, and salt to a food processor or blender and process, stopping occasionally to scrape down the sides, until smooth.
3
With the motor running, add warm water until you get to your desired consistency. This hummus will thicken as it stands.
4
Serve with additional curry powder sprinkled on top, plus a drizzle of oil.
Loved it!! (Where can I buy Canadian pulses, the ones I find don’t list country of origin.)
To try