This healthy vegan split pea spread is a bit like hummus, but made with creamy split peas instead of chickpeas. They have a higher protein content and a very light flavour, ideal for people who find chickpeas a little too bean-y. Skip to the recipe →
I have a giant bag of split peas. I bought it a while ago to make Kik Alicha, an Ethiopian split pea stew, but haven’t made an edible version yet. The peas were wasting away and only brought out every once in a while for a truly awful version of that fragrant dish – which we can now get locally anyway.
Trying to recreate it has lost a bit of its value, especially since it seems to be one of those things I just can’t get right. Unfortunately, the Ethiopian place cooks everything in ghee so I always end up with a giant rash and stomach problems for a few days after eating there. Maybe I do need to keep working on that recipe.
I had cooked a big batch of these peas for a stew (which Gus, our old sheepdog, ended up eating) and saved some just in case it didn’t work out. Obviously it didn’t. I was a little disheartened and didn’t want to try again quite so soon.
Making a dip is one of my favourite things to do with leftover cooked pulses. They’re so easy to throw together and last at least a week in the fridge, which means lots of extra meal choices or quick options if I’m too busy to cook.
This recipe ended up being more of a split pea spread than a dip because of the starchiness of the peas, and I loved it. It went on every sandwich, cracker, and wrap while it lasted. Who needs mayo or cheese when you have a high protein, healthier option kicking around in the fridge? It makes a great dip for crunchy veggies, too.
Apparently there’s a Greek recipe called Fava that uses split peas to make a hummus-like dip, but I don’t know any Greek people, and I’d never heard of it. There are some strong Mediterranean flavours like sumac, lemon, and olive oil in this dish, though. It’s essentially a split pea hummus.
I did a little research and the traditional version uses a whack of cooked onions, which this recipe certainly does not. I’ve added some lemon thyme here as well, one of my favourite herbs that’s doing really well in the herb/butterfly garden.
Split peas also pack a bigger nutritional punch than chickpeas with more protein and fibre, are easier to digest, and have a lighter, less bean-y taste. This split pea spread is perfect if you’re looking for something a little more neutral.
Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via facebook, pinterest, and bloglovin.
Split Pea Spread
This healthy vegan split pea spread is a bit like hummus, but made with creamy split peas instead of chickpeas, and flavoured with sumac, lemon, and thyme.
Ingredients
- 2 cups cooked yellow split peas*
- 1/4 cup lemon juice
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon thyme
- 2 cloves garlic
- 1 teaspoon sumac
- 1 teaspoon sea salt
- 1/2 teaspoon maple syrup
- 1/4 teaspoon cayenne pepper
Instructions
- Add all of the ingredients into the bowl of a food processor fitted with the blade attachment. Blend at high speed until smooth, about two minutes, depending on how powerful your blender is.
- Serve immediately for a more dip-like consistency, or chill and serve cold for use as a spread. This is best after being in the fridge for a day. It will keep for up to a week in the fridge.
- To serve, top with extra sumac and lemon thyme.
Notes
* To cook the split peas, soak them for at least 12 hours with a teaspoon of baking soda, rinse, cover them with water, and cook until quite soft. They will take quite a while to cook, so I recommend making a larger batch and freezing some for later use.
• If it's too thick and not blending well, add a splash of water.
Anonymous says
Dear Alexandra,
I have found your blog somewhat by mistake, browsing here and there, looking for amazing vegetarian recipes and here I have found them 🙂 I'm already loving what I've seen here on you blog, I've bookmarked a few of your recipes and simply wanted to thank you for making this blog and such amazing recipes. Keep up the great job!
Katya
Alexandra Daum says
Thank you so much, Katya! That's so sweet.
kereta sewa shah alam says
Its look sooo delicious. Perfect dish!
thanks for sharing recipes with us here. Looking more from you dear
Erika says
Yesss when I went to Ottolenghi in London, there was some split pea mash that reminds me a lot of this! (But with green peas.) I tried to recreate it and it was yum but my styling was absolutely laughable compared to yours–gorgeous!!!
Margie Stevens says
Nutrition facts? I’m diabetic, have a seizure disorder, migraines; all are affected by different items that I watch for in the nutrition section. Your recipes look amazing but I do need a little more information before I can try them.
Alexandra | Occasionally Eggs says
Hi Margie – thanks very much for your feedback. I don’t list the nutrition facts for a few reasons, but you can always input the ingredients into a nutrition calculator. Do you mind explaining a bit further why nutrition facts are more effective than an ingredients list for what you’re looking out for, when the ingredients list is short like for this recipe? (For example, trace minerals, etc.?) It’s important to me that readers feel comfortable making the recipes I write but haven’t included nutrition facts up to this point because I don’t want it to be a diet blog, you know? Thank you!