Curried Split Pea Hummus

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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.

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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.

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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…

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…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.

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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.


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Curried Split Pea Hummus
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Prep Time
5 min
Prep Time
5 min
  1. 2 cups cooked yellow split peas (A scant cup of dried ones should yield this much. Reserve the cooking liquid.)
  2. 1/3 cup tahini
  3. 1/4 cup fresh lemon juice
  4. 2 cloves garlic, chopped
  5. 2 teaspoons curry powder
  6. 1 teaspoon kosher salt (plus more to taste)
  7. Olive oil, for drizzling on top
  1. 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.
  2. Serve with additional curry powder sprinkled on top, plus a drizzle of olive oil. Makes about 2 cups.
10th Kitchen
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  1. says

    Hey! Anything with Curry in it would be heaven to me.. I absolutely love it.. but not strong, I love the taste of curry but as soon as it burns me so that my eyes start watering I dont like it.. This looks super yummy!!! Happy weekend..whoohoooo!!! Xx
    Johlene recently posted…Red Chocolate Chip CookiesMy Profile

  2. says

    This looks wonderful. And so sunny and bright, thanks to the turmeric!

    I love your tip to save the chickpea/split pea/whatever cooking liquid and add that to hummus. I used to blend olive oil into my hummus, but now I only drizzle in a little ice water when it’s nearly done blending (like in Ottolenghi & Tamimi’s hummus recipe), and only sometimes (okay, usually) add some olive oil on top at the end, to serve. But I could totally see the cooking liquid giving it a much nicer flavor than the water—in fact I already strain and save my chickpea “broth” after cooking dried chickpeas and I’m always trying to come up with different ways to use it (mostly as if it’s vegetable broth), but it’s never occurred to me to blend some into hummus—definitely going to try that next time!
    Allison (Spontaneous Tomato) recently posted…Cheesy Skillet Potatoes and EggsMy Profile

  3. says

    Lou Pearlman! OH THE MEMORIES. Tell me you watched Making the Band, with Ashley Angel? I hadn’t heard about his Ponzi scheme until I clicked on his wikipedia link, so thank you for that. I can only hope that Robin Whats-her-name, who formed the Pussycat Dolls, isn’t similarly shady. Then my illusions will be totally shattered.

    But on a different (ie, relevant) note, two thumbs up to this hummus! I’m a cooking liquid girl too, so I can pretend that my hummus is totally healthy, even though it’s usually stuffed with tahini. Looking forward to giving this chickpea version a try!
    Elizabeth – SugarHero! recently posted…Strawberry Rhubarb PieMy Profile

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