Justine Schofield's Split Pea Hummus

Justine Schofield's Split Pea Hummus

Prep
20
Cooking time
40
Serves
4

Method

1. Rinse the split peas thoroughly in sieve. Place in a medium pot and cover up to 4cm with cold water. Add the bay leaf then bring to boil and turn down to a simmer, skimming off any impurities. Cook, covered with a lid for 35-40 minutes or until very soft. Strain and reserve the cooking liquid.

2. Cool to room temperature then place in a food processor with the tahini, garlic, lemon juice and zest, cumin and a good pinch of salt. With the motor going, slowly drizzle in the Cobram Estate Robust Extra Virgin Olive Oil. If the dip is too thick add a little of the reserved cooking water.

3. Spread into a shallow bowl and drizzle with Cobram Estate Robust Extra Virgin Olive Oil and sprinkle with dukkah, if using. Serve with warm pita bread or crackers.

Recipe thanks to Justine Schofield, Everyday Gourmet.

Ingredients Chevron Icon

1 cup of dried yellow split peas

1 bay leaf

1 tbsp tahini

1 tsp ground cumin

½ clove garlic, minced

¼ cup Cobram Estate Robust Extra Virgin Olive Oil + extra to garnish

Juice and zest of ½ a lemon

Dukkah spice mix, to garnish (optional)

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