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Ingredient
Vegan Split Pea Hummus
Introduce
Chef :
SoniaVegan Split Pea Hummus
This was a recipe I learned at the River Cottage on my trip there this week. I think it’s my favourite, it’s tangy and creamy and you can have it on salads, in sandwiches or in a Buddha bowl. (The photos in the method are with green peas but the main photo is actually the yellow pea version I made first.)
Ingredient
Food ration :
2-3 servings
2 cloves
garlic
1 tsp
tahini
1/2 tsp
cumin
1
lemon
20-25 mls
olive oil
Cooking instructions
* Step 1
Boil the peas and one clove of garlic in just enough water to cover them. Add more water during the cooking process so they are always just covered. Skim off any foamy scum.
* Step 2
When the peas are tender, use a fork to mash the garlic. Then add the tahini and cumin, and grate in the raw second clove of garlic.
* Step 3
Use a balloon whisk to whisk and crush the peas and make it creamy. You’re aiming for a rustic finish so chunks and lumps are fine, make it as smooth or lumpy as you like.
* Step 4
Add the juice of half your lemon, olive oil and season with salt and pepper. Give it a good stir. You can add more lemon if you like now to taste.
* Step 5
I served mine with a few slices of raw onion, chive flowers from my garden and some young herbs.
Note: if there is a photo you can click to enlarge it
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