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Split Pea Hummus with Capers & Red Onion

This is an incredibly easy, yet really tasty bean spread that’s perfect served on top of toasted bread or used as a dip for raw vegetables.


  • 195 g / 1 cup green split peas, soaked overnight, drained and rinsed
  • ¾ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon za’atar
  • 1 garlic clove, minced
  • 2 Tablespoons extra-virgin olive oil, plus a little more for serving
  • 3 Tablespoons lemon juice
  • 2 Tablespoon warm water
  • 65 g / half a medium sized red onion, finely chopped
  • 27 g / 2 Tablespoons brined capers, rinsed, dried and chopped


  • Add the split peas to a large pot over medium-high heat.
  • Add enough water to cover the peas by 2 cm (0.8 inches).Bring to a boil and, once boiling, reduce the heat to low-medium and cook for20 minutes or until soft.
  • Some foam might naturally form on top of the cooking liquid– in that case, just take it out with a slotted spoon.
  • Drain the peas once they are cooked and cooled. Add them to the bowl of a food processor along with the sea salt, black pepper, za’atar, garlic clove, olive oil, lemon juice and water.
  •  Run the machine until you get a very smooth hummus.
  • If the mixture seems too dry, add 1 or 2 additional tablespoons of water.
  • Put the split pea hummus in a medium sized deep plate.
  • Add the red onion and capers on top and finish with a generous drizzle of olive oil.