Hummus is a beautiful spread, mainly because it is incredibly versatile: you can dip veggies in it, spread it on sandwiches, add it to sauces and experiment with the flavours (both sweet and savory!) As much as I love and respect the original chickpea wonder, this fresh green hummus really his the spot if you are feeling something zesty and hearty!
This recipe is completely packaged free thanks to using dried green split peas, which can be brought in every bulk store; it is worth researching the nearest stores near you, as more and more are popping up in cities and towns, and through choosing to shop package-free, you can reduce the impact you have on the environment!
A combination of peas, tahini, lemon, olive oil, fresh herbs and the deep spices that we love in hummus, is what makes this the most crowd and soul pleasing dip; it takes under 30 minutes to make, and requires the most basic ingredients that can be found in every pantry and fridge!
Because the hummus is chickpea-free (that’s correct, a hummus without chickpeas) it is often more easily digested by people who struggle with legumes, and therefore it is a great alternative protein source for all the plant-based folk with more sensitive digestion. This pea hummus is packed full of healthy fats, protein and most importantly flavour which means it is the perfect snack or side to your meals and paired with the crispy rye and seed crackers, it is simply irresistible!
I’d seriously recommend making a batch of this hummus over the weekend for the upcoming week; I love adding it to my salads, dipping veg in it or simply eating it as it is, and it will stay fresh for around 5 days if kept closed in the fridge.
For the hummus:
2 cups dried green split peas
4 tablespoons light tahini
4 tablespoons olive oil
Juice of one lemon
Large bunch of parsley and mint
2 cloves of garlic
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Sea salt and pepper
For the crackers:
3/4 cup dark rye flour
2 tablespoons olive oil
1/2 teaspoon sea salt
6 tablespoons water (more if necessary)
2 tablespoons linseed
1 tablespoon sesame seeds
For the hummus: First, bring some well-salted water to a boil, then add your split peas and cook until soft (be careful not to overcook them as they will turn into a soup).
Next, drain your peas and transfer to a blender along with the tahini, oil, lemon juice, herbs, garlic, spices and seasoning, and blend to your desired consistency (I like to keep a bite in mine).
For the crackers: Mix the rye flour and salt, then add the water and oil and knead until a dough forms, if it’s too dry simply add a splash of water.
Turn the dough out onto a clean floured surface, roll out to around 2mm thickness and sprinkle over the seeds, then press them in using the rolling pin.
Using a sharp knife, cut the dough into rectangles, spread them on a flat, lined baking sheet, and back in the center of the oven for 20 minutes (or until browned slightly).
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