For my second recipe for the USA Dry Pea and Lentil Council, I decided to go with the obvious: hummus. You see chickpeas, you think hummus, right? Well that’s what happened to me when I opened up the box of samples I was sent and saw dried chickpeas. But then I spotted the split peas, thought split pea soup which somehow turned into split pea soup hummus! Hummus with all the flavor of split pea soup! Right?!
Easy, easy recipe! The best thing about working with dry split peas is that they require no soaking (same with lentils) so the whole shebang took less than 45 minutes. It’s good warm, it’s good cold, it’s good with pita chips, it’s good on a spoon.
As a reminder, this recipe is gluten-free but make sure you check your bacon because some brands might contain some weird fillers. Meatless? Try the veggie bacon and vegetable broth. It will work just the same!
I’ll have one more dry pea recipe for you this week and that post will contain a fun giveaway so keep an eye out!
- ½ cup dried split peas picked over
- 1 cup water
- 1 cup chicken broth
- ½ teaspoon onion powder
- ½ teaspoon ground marjoram
- 2 cloves garlic minced
- 1 piece of bacon cooked and crumbled
- olive oil for serving
Bring peas, water, and chicken broth to a boil in a medium-sized pot. Cover and lower to a simmer. Allow to cook for about 30 minutes. Transfer to a food processor (or blender) and add the onion powder, ground marjoram, and garlic. Process until everything is blended and creamy. (The hummus will thicken as it cools so add more chicken broth if it seems too thick.) Transfer to a serving dish and sprinkle with crumbled bacon. Drizzle olive oil over top just before serving.
I was compensated for my grocery expenses by the USA Dry Pea and Lentil Council but all opinions are my own.