Ingredients
SERVES 4
– 320 g split peas
– 180 g hulled chickpeas
– 4 garlic cloves
– 1 tbsp. Tahini
– 1 tbsp. lemon juice
– 1 tsp. cumin powder
– salt to taste
– bread to taste sliced and toasted
Directions
Soak the chickpeas and the split peas for 2 hours in cold water; then rinse, drain and cook the split peas along with the chickpeas for ab. 40-50 minutes in abundant salted water. Once cooked, drain and set aside. Meanwhile, in a pan, heat a drizzle of EVO and sauté the garlic for a couple of minutes until golden. Then, in a food processor, combine split peas and chickpeas to the garlic, Tahini, lemon juice, cumin and salt and blend. In order to get a smooth texture, gradually add water as required while blending. To make sure that all of the ingredients are incorporated stop the food processor and scrape down the sides a few times. Serve the hummus in a bowl along with toasted bread slices on the side.
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