Yellow pea hummus with rapeseed oil

Yellow pea hummus with rapeseed oil :: Sonja Dahlgren/Dagmar's Kitchen

If you follow me on Instagram, perhaps you saw this photo last week? And if so – did you guess the two Swedish ingredients? Well, now you know – yellow (whole) peas and rapeseed oil.

Hummus is my favorite go-to snack both for everyday use and for more festive occasions. It is perfect as a meal replacement on the go, or whenever you have very little time. And is also super delicious as a dip along with some crackers (try these gf seed crackers) and crudités. Or as a side dish with almost any meal.

I usually make a traditional hummus from canned chickpeas or sometimes white beans. And while freshly cooked beans are unbeatable, canned chickpeas and beans are great to have on hand for last minute dips and spreads (just make sure they are packaged in BPA-free cans).

However, if cooking from scratch is an option and if you wish to put sustainability and environment first, wouldn’t it be better to use a legume that is cultivated nearby, ideally in your own country? In my case Sweden.

So I thought of yellow peas, and I thought of rapeseed oil. Both are cultivated and widely accessible here in Sweden, and we even have a large organic produce of the two. So I thought why not make use of local produce for this favorite dip of mine?

Yellow peas are also super healthy as they are rich in both protein, complex carbs, fiber, potassium and vitamin B (thiamin). The taste of this hummus is quite similar to chickpea hummus, although perhaps a bit more earthy. The yellow peas also result in a much thicker hummus, which is probably a result of the high starch content. However, well worth a try!

Let me know what you think in the comments! Be back soon!

Yellow pea hummus with rapeseed oil

makes about 2 cups

1 cup whole yellow dried peas
4 cups water for soaking

1/3 cup rapeseed oil
2 tbsp tahini
juice from 1 small organic lemon
1 small garlic clove, crushed
1/2 tsp sea salt (more to taste)
1/2 tsp ground cumin
pinch of freshly ground black pepper
water to adjust consistency to your liking

chopped fresh parsley for garnish

1) Soak the peas 12-24 hours in water. The longer the soaking time, the shorter the cooking time. Drain and rinse, and transfer to a large pot. Add water to cover the peas by at least 3 inches.
2) Bring to a boil, lower the heat and let the peas simmer for 30-60 minutes. After 25 minutes, check every 5-10 minutes to see if they are soft enough. Skim off the skins that float to the surface a few times during cooking.
3) When soft enough, remove from the heat and let cool in the cooking liquid. Once cool, drain and use for the hummus.
4) In a high speed blender or food processor blend the cooked peas with the other ingredients. Add a little water at a time to adjust the thickness to your liking.
5) Place in a bowl and garnish with more rapeseed oil, chopped parsley, crushed black pepper and fleur de sel.

Yellow pea hummus with rapeseed oil :: Sonja Dahlgren/Dagmar's Kitchen

show hide 3 comments

Juliana - October 21, 2016 - 10:37 am

I am all for eating and cooking using regionally grown organic products. Thank you for this recipe and your awareness towards this topic.

Sonja {Dagmar's Kitchen} - October 24, 2016 - 9:49 am

Juliana – thank you! Yes, I think that’s a very important issue that we need to lift more often (or always!). I think especially in this “health wave” when many recipes call for “super foods” and other ingredients from far away when, in fact, we can often use an ingredient that has been cultured nearby.

5 X HUMMUS | StyleMyDay - December 8, 2016 - 2:18 pm

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