Split Pea and Serrano Hummus
Servings: 4 to 6
Total Time: 45 minutes
Ingredients
1 cup dried split peas
2 medium garlic cloves, peeled
3 cups water
1/4 cup olive oil
1 serrano pepper, stemmed, seeded, and chopped
1 TBSP lemon juice
1/4 tsp ground cumin
salt & pepper
pita, crackers, cut veggies, etc. for dipping
Directions
1. Rinse the split peas and pick them over to remove any skins or pebbles.
2. Add the split peas, garlic cloves, and water to a medium size saucepan over medium-high heat. Bring to a boil then cover the pan and reduce the heat to low. Simmer for about 35 minutes or until peas are tender.
3. Drain the peas and garlic of any excess liquid and transfer to a food processor along with the olive oil, serrano pepper, lemon juice, cumin, and 1/4 tsp salt. Pulse until smooth. Season with salt & pepper to taste.
4. Serve at room temperature with pita, crackers, veggies, etc.
2. Add the split peas, garlic cloves, and water to a medium size saucepan over medium-high heat. Bring to a boil then cover the pan and reduce the heat to low. Simmer for about 35 minutes or until peas are tender.
3. Drain the peas and garlic of any excess liquid and transfer to a food processor along with the olive oil, serrano pepper, lemon juice, cumin, and 1/4 tsp salt. Pulse until smooth. Season with salt & pepper to taste.
4. Serve at room temperature with pita, crackers, veggies, etc.
Notes & Tips
If your hummus is liquidy place it in the fridge for a few minutes to firm up.