In 2017, I’m partnering with Pompeian to bring you the latest recipes that are currently #TrendingInTheKitchen with this year’s trendy ingredients and their olive oils and vinegars. Thank you for supporting the partnerships that allow Brewing Happiness to grow and exist. xoxo.
- 1 cup dry yellow split peas
- 1½ cups vegetable stock
- ½ cup tahini
- ½ cup water
- ¼ cup Pompeian Robust Extra Virgin Olive Oil
- 2 garlic cloves
- 1 lemon, juiced
- 1-2 tablespoons honey (start with one and add a second if you want a sweeter flavor)
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon turmeric
- ½ teaspoon salt
- ⅛ teaspoon pepper
- A drizzle of Pompeian Robust Extra Virgin Olive Oil
- parsley, chopped
- cooked yellow split peas
- In a small pot heat your vegetable stock over high heat until boiling. Once boiling, add in your yellow split peas and heat until boiling again. Then reduce the heat to low, cover, and cook for 40-45 minutes. Take off heat and let cool slightly before transferring to a blender.
- Measure out two cups of cooked yellow split peas and add them to a blender, along with all other hummus ingredients. Blend on high until smooth.
- Use your hummus as a spread on a sandwich, make a crudite platter with it, or just eat it by the spoonful!
- EAT UP.
I hate to admit it, but I’m kinda tired of hummus. I ate buckets of it back when I was fully vegan. At that time in life I was sort of obsessive about the purity of food, meaning, I was basically afraid that any/all food would make me “fat.” But I was comfortable with vegetables and hummus. So I ate it for COUNTLESS meals. Eventually, every brand started to taste the same, and it lost it’s appeal. So I stopped eating it.
But then, on my recent trip to Greece, I tried a new kind of hummus – made of yellow split peas or yellow dal – and I fell in LOVE. It had flavors so unique that I couldn’t wrap my head around how good it was. So I headed home determined to make a version of it.
I got in my kitchen and played around with the flavors, adding in some Pompeian Robust Extra Virgin Olive Oil which bumped up the flavor in a major way. But it still wasn’t quite right. So I added in some anti-inflammatory spices like turmeric. Still wasn’t perfect. And then it hit me – what if it was slightly sweet? So I added in some honey and BOOM. There it was. Not a perfect match to my Greece hummus, but a new perfect hummus-esque thing. Now it can be used to dip your veggies in or as a creative condiment. Add it to your sandwiches or spread it on every cracker ever for a flavor-packed meal.
My sister is a big fan of this hummus (she was bored of the regular kind too.) My sister’s golden doodle likes it too, but she’s been known to lick a bowl of flour and water clean, so I don’t know if I’d trust her opinion. Hummus and I are back on, and that’s really exciting because it’s such an easy and portable snack. So humans and dogs approve, and I think you’ll love it too. EAT UP. xoxo