Split Pea Hummus: Creamy Middle Eastern Dip
This split pea hummus is a Middle Eastern dip that uses protein-rich split peas instead of chickpeas. It has a silky texture and a savoury profile defined by aromatic cumin, bright lemon juice, and tahini. You can serve this as a spread for sandwiches or a topping for a spring salad. The addition of olive oil ensures the final result is smooth and rich.
Allow the cooked peas to cool to lukewarm, under 60°C (140°F), before you blend them. If you process the mixture while it is too hot, the steam can cause the food processor to splatter and lead to burns. Heat your olive oil for 30 seconds just to lift the flavour before drizzling it over the finished dip. This prevents the oil from tasting raw and adds a polished finish to the dish.
Split Pea Hummus: Creamy Middle Eastern Dip
Recipe cardIngredients
Instructions
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Clean the peas
Rinse the split peas under cold running water. Discard any debris or damaged peas to ensure a clean, consistent base for your dip.
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Simmer the peas
Transfer the peas to the saucepan with the water or broth, bay leaf, garlic and 1 tsp salt. Bring to a gentle boil over medium heat, then reduce to a simmer and cover. Cook for 30‑35 minutes, stirring occasionally, until the peas are soft and beginning to break apart.
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Cool the liquid
Remove the saucepan from the heat. Allow the cooking liquid to cool to lukewarm, under 60°C (140°F), to prevent steam burns when blending. Heat the olive oil in a small pan for 30 seconds to lift the flavour, then set it aside.
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Blend until smooth
Transfer the cooked peas and their liquid to the food processor. Add the tahini, lemon juice, cumin, cayenne and the remaining salt. Process until completely smooth, adding splashes of cooking liquid or oil if the dip is too thick.
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Adjust the seasoning
Taste your hummus. Add more salt, a squeeze of lemon, or a pinch of cumin to suit your palate so the bright acidity balances the earthy peas.
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Garnish and serve
Spoon the dip into a serving bowl. Drizzle the warmed olive oil over the surface and sprinkle with lemon zest and smoked paprika for a finished look. Serve immediately with warm pita, sliced cucumber, or carrot sticks.
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Chill for flavour
Loosely cover the bowl and refrigerate for at least 1 hour. This allows the flavours to meld together. Give the dip a final stir and taste for seasoning before serving.
Do not rush the cooling stage. Blending liquid that is above 60°C (140°F) can cause the processor to splatter, which may lead to a steam burn. If the dip feels too thick after processing, stir in the reserved cooking liquid one tablespoon at a time until the consistency is silky.
What to serve with it
Pair this dip with warm, toasted pita wedges or fresh crudités like sliced cucumber and carrot sticks. You can also use it as a savoury spread for grilled vegetable sandwiches or as a creamy topping for a Mediterranean quinoa salad. Add pine nuts and za’atar for a more traditional Middle Eastern presentation.
Storing and reheating
Store the hummus in a sealed container in the refrigerator and use it within 5 days. Do not freeze this dip because the texture becomes grainy after thawing. If you chill the mixture, stir it well before serving to restore the silky consistency and adjust the seasoning as needed.
Nutrition per serving
- Calories
- 135
- Protein
- 4.0 g
- Carbs
- 14.0 g
- Fat
- 6.0 g
- Fiber
- 6.0 g
- Sugar
- 2.0 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Which is healthier, split pea or lentils?
Both are highly nutritious, but split peas often provide slightly more fibre and protein per serving. This makes them a filling plant-based option that helps keep the glycaemic load moderate during digestion.
How do you make yellow split pea hummus?
Replace the green split peas with yellow split peas in the recipe. Follow the same soaking and simmering process, as the cooking time remains similar for achieving a smooth, blended consistency.
Do split peas spike your blood sugar?
No, split peas have a low glycaemic index. The high fibre and protein content slows the absorption of sugars into the bloodstream, preventing sharp spikes in blood glucose levels.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
