Green split peas are most commonly used in soups and stews, but they are not just for winter. They also work well in salads, where you’d usually use green or brown lentils. And they form the perfect protein-rich basis for this delicious hummus.

Split peas have a similar nutritional profile to chickpeas, the traditional base ingredient for hummus. However, they have slightly more protein and slightly less carbs. They are also a low FODMAP food, so using split green peas in hummus means those with sensitive guts can enjoy it too.

Our split pea hummus recipe is based on a traditional chickpea hummus, but read on to hear about unconventional additions that will really make the peas shine.


  • 2/3 cup green split peas
  • 3 tbsp tahini
  • 3 tbsp lemon juice
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 teaspoon black pepper
  • 1-2 cloves of garlic, minced


  1. Add the green split peas to a saucepan with 2 cups of water. Bring to the boil and simmer for 30-35 minutes until the peas are very soft.
  2. Add all the ingredients to your food processor and blend until smooth.*
  3. If the hummus is not blending well, add water until you reach your preferred consistency. If it’s too thin, add tahini.
  4. Transfer to a bowl to serve. It can be served warm with crusty bread, or cool, it’s up to you! Dust the top with ground paprika for the final touch.

* I have the Kmart mini-chopper which can’t deliver a really smooth finish, but the hummus is still very enjoyable to eat if it’s still a bit rough. 

Pro Tips

  • Start with less salt and garlic and add til you have the flavour profile you like.
  • Try adding two tablespoons of chopped fresh mint to complement the pea flavour
  • If you’d like to added a spicy kick, add one quarter to half a teaspoon of cayenne pepper or chilli flakes to the mix.