Jane said, “This is the best hummus you’ve ever made!” So I had to share this recipe with you. Jane is, after all, one of the leading hummus connoisseur in the North Wales area.
This hummus is creamy and rich and doesn’t taste overly pea-y, if that’s something that may concern you. Cooking the split peas requires no soaking, so it’s quicker than making proper chickpea hummus, which I always make with dried chickpeas. I think the flavour is better from dried pulses.
Not very green is it! That’s because we’re using dried and split green beans. I normally use them for soups and especially, delicious daals, there’s a green pea daal recipe in ‘Peace and Parsnips‘ – Matar Daal with Watercress, Braised Red Cabbage Sabji & Brown Rice Chapatti (pg 237;)
There was a rumour that the price of chickpeas was about to sky rocket. I haven’t seen it yet, but the cost of food does seem to be going up gradually and may continue. These green split peas are grown in the UK and are a good, inexpensive option, plus they’re packed with nutrition.
My roots are in Durham, North East England, an area with lots of tasty traditional dishes. Pease Pudding has to be one of my favourite. Like Durham’s answer to hummus really. Normally just cooked split peas, flavoured with meat, I love to make it flavoured with all kinds of cool herbs and spices, roasted veggies. It’s normally served on stottie cake (big flat Durham buns) with pickled beetroot and ham. I can see this being veganize-able very easily. Having said that and even though I am partisan to all things Durham, Pease Pudding doesn’t come close to this hummus. Sorry Mum.
These lovely British organic split peas deserved a fitting topping, so I wanted to use local and seasonal veggies too. You could opt for any topping, or none, but bar the chillies, the toppings reflect North Wales right now, just as Spring is getting into gear. Toasted walnuts or hazelnuts would be a nice addition.
Maybe we won’t be saying goodbye to chickpeas for ever, but for the forseeable future, we’re all about split green peas in the Beach House. Never thought I’d say that, but they make a fine hummus.
Hummus can be eaten warm, why not!? It’s lovely just don’t let the beans cool and blend and flavour as usual. Makes a nice change.
This is the basic recipe, but we love adding blanched greens to the hummus and blending. Also, spicing it up with a little ground cumin is very nice.
If you only have yellow split peas, they will be fine in this recipe.
I find hummus changes overnight. The flavours mingle and come to life. If you can resist, make it the day before and watch how those flavours shine.
Simple Green Pea Hummus
The Bits – For one medium bowlful, enough for 6 people as a dip
250g dried split green peas
1/2 lemon (juice)
5 tbs light tahini
5 tbs cold pressed rape seed oil – or olive oil
1 small clove garlic (peeled and crushed)
1/2-1 teas salt (to taste)
Red Cabbage (finely sliced)
Fresh thyme (picked leaves)
Radishes (finely sliced)
A dash of rapeseed oil
Green chillies (finely sliced)
Salt and pepper
Cook your green peas, they won’t need soaking. Give them a rinse, cover with plenty of water and bring to a boil, then cook on a low simmer for 30 – 45 minutes, until they’re nice and tender but not one big mush. Add water as you need it. Or alternatively, just follow the handy instructions on your packet. Leave the peas to cool.
Add all the ingredients to a blender and blitz, checking the seasoning. Blend for a while, until it’s really nice and smooth. This is a thick hummus, you can add a drizzle of water if you like your hummus a little thinner and lighter.
Serve in a bowl, or spread it out over a plate, I prefer the latter. Scatter over your toppings and serve as you love your hummus most.
High in protein and low in fat, plus they are one of the highest sources of fibre.