This is it! This is the last of my humble bag of dried yellow split peas. I’m proud to say that none of it went to split pea soup (zzz, seriously). Instead, they became crunchy little delights in a salad. They gave substance to some seriously veggie-heavy enchiladas. Now, they’re a delicious spiced dip for your spring produce.
This particular variation is … So. Electric. Yellow. Turmeric (a spice in curry powder that gives it such vibrant color) makes everything it touches look like sunshine. Sometimes that’s your counter, or your delicate little hands. SUNSHINE JAZZ HANDS, all the better to eat hummus with. No biggie.
One completely unnecessary sidenote: I will never be able to say “hummus” out loud without thinking about this Bruno bit. “Isn’t pita bread the real enemy?” That said, Ali G >>> Bruno and Borat combined. I will debate this until I die. (I plan on being the most annoying person at the nursing home–everybody needs a dream!)
I’ve never really felt it necessary to put olive oil in my hummus. I’m all about using the cooking/canning liquid from the chickpeas, you see. It’s a rare case where I just don’t think olive oil adds a whole lot–but it sure looks luxurious drizzled on top, no? Besides, I like to feel healthy when I’m doing the hummus thing, and I’m fairly sure I get my daily intake (and then some) of oil somewhere.
That said, your preferences (and those of the lucky ducks you’re cooking for) are the most important thing for making hummus that’s going into your mouth(s). You know what’s best… I’m just here to talk about Ali G.
Other than that, there isn’t a whole lot to this. Take this, puree it…
…Then pluck some carrots from your sun-soaked garden (or a cozy, fluorescent-lit grocery store like the rest of us), and get to eating.
This concludes my little split pea phase. Thanks for sticking with me! I’m off to wander aisles in search of my next obsession, the next ingredient-next-door to try and turn into a superstar. I’m trying to be the Lou Pearlman of humble foods. Like I said, everybody needs a dream.
- 2 cups cooked yellow split peas (A scant cup of dried ones should yield this much. Reserve the cooking liquid.)
- 1/3 cup tahini
- 1/4 cup fresh lemon juice
- 2 cloves garlic, chopped
- 2 teaspoons curry powder
- 1 teaspoon kosher salt (plus more to taste)
- Olive oil, for drizzling on top
- Combine everything but the olive oil in a food processor or blender and process, stopping occasionally to scrape down the sides, until smooth. With the motor running, add cooking liquid from the split peas until you get to your desired consistency.
- Serve with additional curry powder sprinkled on top, plus a drizzle of olive oil. Makes about 2 cups.