Recipe ARKET’s take on hummus uses Nordic yellow peas that serve as a sweet and robust alternative to classic chickpeas. Try the yellow pea hummus in salads, as a dip or turn it into a creamy and satisfying soup base.
200g dried yellow peas, soaked overnight
1 red chilli, cut into 3 pieces
2 garlic cloves, peeled
1 lemon, juiced
3 tbsp good quality olive oil
Method Yellow pea hummus
Drain, then rinse the soaked, dried yellow peas. Add the peas, red chilli and garlic to a pot with fresh water and 3 tbsp of salt. Cover with a lid and cook on mid-low heat for 30 minutes or until cooked but not mushy. Drain and set aside 100ml of the cooking water. Place the peas, chilli and garlic in a blender. Pour in the lemon juice and olive oil and blend. If too thick, add some of the cooking water to achieve a smooth texture. Add salt and pepper to taste.
The hummus can then easily be flavoured by adding a purée from your favorite vegetable. In our cookbook we suggest sweet potatoes, carrots, nettles or beetroots.
This recipe and more can also be found in the upcoming ARKET Café Cookbook, launched this winter. A vegetarian recipe collection with delicious dishes, cooking guides and personal stories on the philosophy behind our café.