This bright coloured yellow split pea dip is a great alternative for hummus. The roasted carrots have a lovely sweetness which is balanced by the earthy flavour from the cumin.
You can make this dip super smooth by blitzing for a long time or blitz only a few times for more texture. I like to reserve some of the lentils and carrots to top the dip but this is optional.
Makes 6-8 portions
1 dsp cumin seeds
2 dsp rapeseed oil
1 small onion, diced
2 cloves garlic, chopped finely
1 cup yellow split peas
1 tbsp tomato puree
2 1/2 cups water
1 dsp tahini
Juice of 1/2 lemon
Salt & pepper
Chopped fresh coriander (optional)
Method for Yellow Split Pea Dip:
- Pre-heat the oven to 220C (200C fan). Chop the carrots into sticks, place on a baking tray and coat in 1 dsp of the oil, the cumin seeds and salt and pepper. Roast in the oven for 30-40 mins or until carrots are soft.
- Whilst the carrots are roasting, cook the lentils. Start by heating 1 dsp oil in a sauce pan on a medium heat, add the onions and cook for 5 minutes. Add the garlic and once fragrant add the yellow split peas. Stir for a few minutes before adding the tomato puree.
- Add the water to the pan of lentils, stir, bring to boil and then reduce to simmer. Cook with a lid on, stirring occasionally to make sure its not sticking until all of the water has been absorbed, about 20-30 minutes.
- Taste the lentils and make sure the are soft (they will have a some bite), you may need to add a little more water if they need more cooking time.
- Once the carrots and lentils have cooled slightly put aside a tablespoon of the lentils and two carrot sticks. Put the remaining in a food processor along with the tahini, lemon juice and seasoning . Blitz until smooth, taste and adjust the tahini, lemon juice and seasoning to your taste, add more of the roasted cumin from the baking tray for an earthier taste.
- Serve in bowl topped with the lentils, the cooked carrots chopped into small chunks, a drizzle or oil and fresh coriander.
I like to serve the yellow split lentil dip on a thin slice of wholegrain toast with a crumbling of feta.
The dip will last 5 days in the fridge or up to a month in the freezer.