Split Pea Hummus with Caramelized Onions: A Fava Bean-Free Delight

The first time I tasted a truly exceptional hummus, it was at a tiny, bustling cafe in Tel Aviv. I remember the creamy texture, the bright lemon notes, and the subtle sweetness that lingered on my palate. That experience sparked a lifelong passion for creating hummus variations, always searching for new flavor combinations and unexpected ingredients. While traditional hummus relies on chickpeas, this recipe, inspired by Yotam Ottolenghi, ventures into new territory, using humble split peas to create a wonderfully unique and flavorful dip. The caramelized onions add a touch of elegance and sweetness that elevates this dish to something truly special.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Servings: 4-6
• Yield: Approximately 3 cups
• Dietary Type: Vegan, Gluten-Free

Ingredients

• 3 large onions
• 300 g yellow split peas
• 2 bay leaves
• 1⁄4 teaspoon turmeric
• 100 ml olive oil, plus extra for drizzling
• 2 garlic cloves
• 2 tablespoons lemon juice
• 35 g capers, roughly chopped
• 10 g chives, finely chopped
• Salt and white pepper, to taste

Equipment Needed

• Large saucepan
• Blender or food processor
• Skillet or frying pan
• Serving bowl

Instructions

1. Begin by preparing the split peas. Chop one of the onions into rough chunks. Place the chopped onion, split peas, bay leaves, and turmeric in a large saucepan.
2. Add enough water to cover the peas by about double their volume.
3. Bring the mixture to a simmer over medium heat. Once simmering, skim off any scum that rises to the surface. Cover the saucepan and reduce the heat to low.
4. Let the split peas simmer gently for 60 minutes, or until they are very soft and almost falling apart. Stir occasionally and check the water level; add more water if necessary to prevent the peas from drying out. The consistency you’re aiming for at the end of the cooking time is loose and sloppy, similar to thick porridge.
5. While the split peas are cooking, prepare the caramelized onions. Slice the remaining two onions very thinly.
6. Heat one tablespoon of olive oil in a skillet or frying pan over medium-low heat. Add the sliced onions and cook slowly, stirring frequently, until they are deeply golden brown and caramelized. This process will take approximately 20-30 minutes, depending on the heat and the pan. Be patient and avoid rushing, as the slow caramelization is key to the flavor. Once caramelized, set the onions aside.
7. Once the split peas are cooked and tender, remove them from the heat. Fish out and discard the bay leaves.
8. Transfer the cooked split peas to a blender or food processor. Add the remaining olive oil (100 ml), garlic cloves, and lemon juice.
9. Blend the mixture until you have a smooth and creamy paste. If the mixture is too thick, add a little water, one tablespoon at a time, until you reach the desired consistency.
10. Season the hummus generously with salt and white pepper to taste. Remember that the caramelized onions and capers will add additional saltiness, so start with a smaller amount and adjust as needed.
11. Stir half of the caramelized onions into the split pea hummus, gently folding them in to distribute evenly.
12. To serve, transfer the split pea hummus to a serving bowl. Top with the remaining caramelized onions, roughly chopped capers, and finely chopped chives. Finish with a drizzle of olive oil.

Expert Tips & Tricks

• Slow and steady wins the caramelized onion race: Don’t be tempted to crank up the heat to speed up the caramelization process. Cooking the onions slowly over low heat allows their natural sugars to develop, resulting in a sweeter and more complex flavor.
• Don’t over-blend: While you want the hummus to be smooth, over-blending can make it gluey. Blend until just smooth, stopping to scrape down the sides of the blender as needed.
• Spice it up: For a touch of heat, add a pinch of red pepper flakes to the hummus while blending.
• Make it ahead: The split peas can be cooked a day ahead and stored in the refrigerator. Caramelized onions can also be made ahead and stored separately. Bring both to room temperature before blending the hummus.
• Substitutions: If you don’t have white pepper, black pepper can be used instead, but the flavor will be slightly different. You can also substitute the chives with parsley or cilantro.

Serving & Storage Suggestions

Serve the split pea hummus as a dip with warm pita bread, crudités, or crackers. It also makes a delicious spread for sandwiches and wraps. For a more substantial meal, serve it alongside grilled vegetables or falafel.

Leftover split pea hummus can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavor may intensify over time. If the hummus thickens in the refrigerator, add a tablespoon or two of water and stir well before serving. It is not recommended to freeze the hummus, as the texture may change upon thawing.

Nutritional Information

(Estimated per serving, based on 6 servings)

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	20g	31%
Saturated Fat	3g	15%
Cholesterol	0mg	0%
Sodium	200mg	8%
Total Carbohydrate	30g	10%
Dietary Fiber	10g	40%
Sugars	8g	–
Protein	10g	20%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Smoked Paprika: Add a teaspoon of smoked paprika to the hummus while blending for a smoky flavor.
• Roasted Garlic: Use roasted garlic instead of raw garlic for a milder, sweeter garlic flavor.
• Lemon Zest: Add the zest of one lemon to the hummus for a brighter citrus flavor.
• Herbs: Experiment with different herbs, such as dill, mint, or parsley, to add a fresh, herbaceous flavor.
• Different Legumes: While this recipe uses split peas, you could try it with other legumes like red lentils or white beans. Cooking times may vary.

FAQs (Frequently Asked Questions)

Q: Can I use green split peas instead of yellow split peas?
A: Yes, you can substitute green split peas. The flavor will be slightly different, but the texture should be similar.

Q: How do I prevent the onions from burning while caramelizing?
A: Cook the onions over low heat and stir them frequently. If they start to brown too quickly, add a tablespoon of water to the pan to deglaze and slow down the caramelization process.

Q: My hummus is too thick. What can I do?
A: Add a tablespoon of water at a time until you reach the desired consistency. You can also add a tablespoon of olive oil for extra richness.

Q: Can I make this recipe without a blender or food processor?
A: While a blender or food processor is recommended for the smoothest texture, you can mash the cooked split peas with a potato masher or fork. The hummus will be chunkier, but still delicious.

Q: How long does the caramelized onion last?
A: Caramelized onions will last in the fridge for up to 5 days in an airtight container. They are also freezer-friendly.

Final Thoughts

This split pea hummus is a delightful twist on a classic dip, offering a unique flavor and texture that will impress your guests. Don’t be afraid to experiment with different toppings and seasonings to create your own signature version. Whether you’re serving it as an appetizer, a snack, or a side dish, this hummus is sure to be a crowd-pleaser. I encourage you to give it a try and let me know what you think! Pair it with a crisp white wine or a refreshing sparkling water for a perfect complement to the rich flavors of the hummus. Enjoy!