Split Pea and Edamame Hummus

by Gena on February 12, 2013

split pea edamame hummus

This one kind of came out of nowhere.

It had been a while since I’d made hummus, which is a bizarre anomaly in my otherwise hummus-filled routine. Yesterday, as I got around to making lunch, I realized that I was craving hummus, and badly. The problem was that I was that I had no chickpeas at the ready (shame on me: usually I’m good about soaking and cooking them every Sunday). What I did have was a bag of split peas from my friends at the Pacific Northwest Farmers’ Cooperative, who were kind enough to send me a bunch of their non-GMO, heirloom legumes some time ago. And I also had some edamame in my freezer. I suspected that these two foods would combine beautifully in a simple hummus, and I was right.

This dish is greatly enhanced by the addition of fresh lemon juice and a touch of lemon zest. Lime would be interesting, too, though I haven’t tried it. I like this recipe because, while it’s highly reminiscent of traditional hummus, it’s got a unique flavor of its own. It also boasts complete protein from the edamame, as well as fiber, potassium, and folate from the peas. Whether as part of a lunch—in a wrap or on a salad—or as a snack, this hummus is as unique as it is healthful.

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Enjoy!

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It’s already a hectic week over here, but I’m looking forward to sharing some Valentine’s Day themed, raw and vegan treats with you in the next few days. So stay tuned Smile

xo

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{ 15 comments… read them below or add one }

Christa @ Edible Balance February 12, 2013 at 12:02 pm

Sadly, chickpeas are not agreeing with me lately, so I am quite grateful to see this recipe! Looking forward to making this. Can’t wait to see what you have in store for Valentine’s treats!

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Gena February 23, 2013 at 8:14 am

That is tragic! I hope they agree with you again soon :-)

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rose February 12, 2013 at 12:21 pm

Oh, I have had an insatiable hummus tooth lately! I’ve got a gorgeous raw vegan beet layer cake (yesterday’s blog post) and an enormous batch of raw vegan nutella brownies (tomorrow’s post) in my freezer, and all I want is beans! Gena, what does it mean?!

:) Whipping this up pronto.

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Ali February 12, 2013 at 12:32 pm

YUM! My Love will be getting this today instead of the regular hummus I was going to make him! Such a cool idea.

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Cass February 12, 2013 at 2:03 pm

Will definitely be trying this (thanks)!
I noticed that you said you got non-gmo from the co-op…. I recently read the following speech given by Mark Lynas at the Oxford Farming Convention… Really interesting, changed my mind :-)
http://vimeo.com/56745320

Not sure if that’ll work, you can just google Mark Lynas Gmo lecture

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Bianca-Vegan Crunk February 12, 2013 at 2:06 pm

I have some of those same split peas from PNF co-op! I should make these!!

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the delicate place February 12, 2013 at 2:33 pm

i have been on quite the pea kick lately. i have been sprinkling them over salads, making soups with avocado and some herbs in the vita and just palming them as a snack at random! whole foods makes a hummus similar to this but the texture is a bit off due to the xanthan gum in it so i don’t buy it often…it’s very gummy bleh.

edamame are so fun to eat, i have a big bag from TJs in my freezer as we speak, just missing the tahini or i’d be on this!

excited to hear about these valentine treats, i always find store bought candy too sweet and have totally ended my stevia use in favor of raw sugar sources like dates or maple…6 months and counting! it was giving me headaches and breakouts and my skin is normally pretty decent save for that time of the month!

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Rachel @ My Naturally Frugal Family February 12, 2013 at 4:05 pm

Gena–The first thing that struck me about this was the color…I love the pretty green (just makes you want to eat copious amounts of it). I like that you’ve got a hummus with a chickpea alternative.

Hope you have a good week and look forward to your raw dessert post(s).

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Elisabeth February 12, 2013 at 7:36 pm

I love split peas! I actually made a split pea soup this past weekend with just ingredients I had on hand, and it was fantastic! I am definitely making this soon. By the way, I made your spirulina avocado dressing and had it on a salad with green and red cabbage, broccoli, carrots, bell pepper, spinach, mango, macadamia nuts, and garbanzo beans for lunch today – the dressing took the salad over the top!

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Rachael February 12, 2013 at 9:10 pm

Make due or do without? Heaven forbid we do without hummus. Good lesson in being creative with what we have before rushing to the store.

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SusanM February 13, 2013 at 2:22 pm

You wrote that you cook a batch of chickpeas on Sunday. Do they keep all week? Does it makes a difference if theyre in cooking broth or turned into something such as hummus? I’ve been using my new pressure cooker and love to have a batch of beans but it seems like 5 days may be the max they keep. Thanks.

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Gena February 23, 2013 at 8:14 am

Susan,

They won’t last all week. I find that they last about 3-4 days, and I’ll freeze anything that I think will be leftover after that.

G

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Anna {Herbivore Triathlete} February 13, 2013 at 8:46 pm

I love edamame hummus, the addition of the split peas is very creative! I love that hummus can be made with so many different types of beans. Who said being vegan has to be dull and boring?

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Tanya @ Playful and Hungry February 16, 2013 at 6:36 pm

Looks great!
Does anyone have an idea, how I could replace edamame though? It’s so hard to find where I live…

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John Sampson January 6, 2014 at 3:09 pm

Tahini is not RAW.

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