Split Pea Hummus

Cook time 1 hour
Servings 4-6


1 cup of dried yellow split peas
1 bay leaf
1 tbsp tahini
1 tsp ground cumin
½ clove garlic, minced
¼ cup Cobram extra virgin olive oil + extra to garnish
½ a lemon, zest and juice
Dukkah spice mix, to garnish (optional)

Split Pea Hummus


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.

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 extra virgin olive oil. If the dip is too thick add a little of the reserved cooking water.

Spread into a shallow bowl and drizzle with extra virgin olive oil and sprinkle with dukkah, if using. Serve with warm pita bread or crackers.