Yellow Pea Hummus

June 09, 2022

Strictly speaking hummus means chickpea but similar dips can be made from any pulse, each with their own distinctive flavour and texture. We make this in large quantities and use liberally as more than just a dip. Like any other hummus this is delicious as a pasta sauce, added to roast potatoes, as an alternative to white sauce in lasagne or moussaka, to thicken soups, cooked in a pie and more!

When we cooked this we measured the peas before and after cooking, and calculated the energy used to cook them, to compare the economy of cooking with dried pulses rather than using canned.

Feel free to vary any of the ingredients and quantities to taste!

Makes about 2kg hummus

Ingredients

500g Whole Yellow Peas
3 or 4 cloves Garlic
1 tbsp Bouillon Powder
3 tbsp Tahini
Juice of 1 Lemon
2 tbsp Olive or Rapeseed Oil
Salt to taste
Sumac, Smoked Paprika or other seasoning to garnish

Method

Soak the peas overnight in cold water.
Drain the soaked peas, place in a pressure cooker and cover to twice their depth with water. Add the garlic cloves and bouillon powder.
Close the pressure cooker lid, bring to pressure and cook for 20 minutes until the peas are tender. (Cooking time will vary according to your preferred texture, the batch of peas and the hardness of your water - longer for hard water, shorter for soft.)
Leave to cool for around 20 minutes before opening the pressure cooker. Drain - but save the cooking stock, you'll need it!
Add the tahini, lemon juice, some of the stock, oil and salt.
Use a stick blender in the pan or transfer to a blender, and blend to your preferred texture, coarse or smooth - adding more stock if necessary.
Serve warm in a large bowl, garnished with sumac, smoked paprika or your preferred seasoning…
...or stir into pasta..
...or add to roast potatoes, mixing in once the potatoes are roasted and returning to the oven for 10 minutes to heat through…
...or use as an alternative to white sauce in lasagne or moussaka…
...or use to thicken soups…
...or cook in a pie…
...or…

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