Pea Hummus Recipe

Green Split Pea Hummus 


340g (12 oz.) organic green split peas (I used frozen, then thawed) 
2 tablespoons tahini 
118ml (½ cup) extra-virgin olive oil 
4 tablespoons water 
1/2 teaspoon sumac, plus 1/2 teaspoon for garnishing
4 tablespoons sliced almonds, unsalted, *roasted
1 teaspoon smoked salt, plus more to taste  
1/2 teaspoon onion powder 
2 garlic cloves  
1 teaspoon dried chilli paste (I used a homemade chilli paste, but your preferred Chilli paste will work fine, then I took the dried chillis from it sans the oil)  
fresh cracked black pepper to taste 
2 sprigs fresh coriander 

*NoteI roasted a bunch of almonds in the oven for 7-8 minutes since I was already using some for my granola but you can just buy already roasted almonds. 


  1. In a food processor fitted with a metal blade, add in the thawed peas.  
  1. Next, add the water, garlic cloves, onion powder, sumac, tahini, and smoked salt.  
  1. Blend the peas to a slightly pureed and thick textured consistency, adding in the olive oil and chilli paste during the blending process. Check the consistency to your preference.  If you want it less thick add 1 tablespoon more water at a time, then blend to desired texture.  
  1. Add fresh black pepper and salt to taste.  
  1. Pour out the hummus into a serving bowl and garnish the centre with roasted almonds, the other ½ teaspoon sumac and fresh coriander sprigs. (I like to add a dash of chilli sprinkled on top as well but it's optional). Serve at room temperature or chilled. This also makes a great dipping for pita bread, crostini topping or as a veggie sandwich spread.  

Original recipe by Madison of FASHION TALES BLOG. 
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