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 Tomato and roasted pepper salad
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.
Learn more about our seasonal vegetarian cooking