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Tartinade de pois cassés au cumin dans un bol, avec pain grillé, carottes, radis, endives et crackers
Team Curcuma

Split pea and cumin dip

A mellow, creamy split pea dip flavoured with toasted cumin, olive oil and lemon. No soaking needed, ideal for nibbles with drinks.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings : 6 portions (1 bowl)
Course : Snack, Starter
Cuisine : Mediterranean
Calories : 195
Ingredients Préparation Notes

Ingredients
  

  • 200 g green split peas dried
  • 1 onion
  • 1 clove garlic
  • 1 bay leaf
  • 600 ml water
  • 1 tsp cumin seeds
  • 1 pinch turmeric
  • 4 tbsp olive oil + a drizzle to serve
  • 1/2 lemon (juice)
  • salt and black pepper

Préparation
 

  1. Rinse the split peas in cold water until the water runs clear. Peel the onion and cut it into quarters, and peel the garlic.
  2. Put the split peas, onion, garlic and bay leaf in a saucepan with the cold water. Bring to the boil and skim off the foam that forms.
  3. Partly cover and cook over a low heat for 35 minutes, until the peas break down into a purée. Add a little hot water if needed.
  4. Meanwhile, toast the cumin seeds for 1 minute in a small dry frying pan. Set aside a pinch for garnish.
  5. Remove the bay leaf. Blend the warm split peas with the onion, garlic, cumin, turmeric and lemon juice, pouring in the olive oil in a thin stream. Season with salt and pepper.
  6. Spoon into a bowl, make a swirl with the back of a spoon, drizzle with olive oil and sprinkle with the reserved cumin. Serve warm or cold.

Notes

No soaking needed. Only add salt at the end of cooking. Keeps for 4 days in the fridge covered with a drizzle of oil, and 3 months in the freezer. Vegan and gluten-free recipe (served with vegetables or gluten-free bread).