Source: Shape

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Credit: Marcus Nilsson

Recipe Summary test

active:
15 mins
total:
35 mins
Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, combine the split peas and water and bring to a boil over high heat. Reduce heat to maintain a steady simmer and skim off any foam. Add the garlic to the pan, cover partially, and simmer, stirring occasionally, until the peas are very tender and broken, about 25 minutes.

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  • Remove pan from heat and smash the garlic in the saucepan into a paste. Stir the mixture vigorously until almost smooth. (If you prefer a smoother texture, transfer the mixture to a food processor or a blender and puree.) Let cool to room temperature.

  • Stir in the tahini, lemon juice, oil, and rose spice mix and season to taste with salt. Transfer to a serving dish, garnish with rose petals, and serve with crackers, pita chips, or crudités. The hummus can be refrigerated for up to 1 week in an airtight container.

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