Updated: Jul 11
Peas are one of the oldest legumes to be cultivated, early archeological finds in western Asia (current Greece, Syria, Turkey, Israel, Iraq, and Jordan) date back to c. 6,000 BC. It is the dried pea (which dried out inside the pod before being harvested) that people have known and used for thousands of years. In fact, to this day, you will most likely find dried peas in an Israeli or Arabic household pantry rather than frozen or canned ones. It's much cheaper and cooks fast. Unlike their close cousin, the chickpea, dried green peas don't require pre-soaking and hours of cooking.
This green pea hummus-like dip is a beautiful, healthy, and satisfying dish. Peas are packed with an impressive amount of nutrients (in Israel, these tiny green flat disks are often called iron pills; in the US, pea protein powder supplements- derived and extracted from yellow and green split peas -are in high demand). They are a great addition to stews, as a soup thickener, or as a base for a creamy green soup, falafel, or meatless balls. They pair great with root vegetables, sausages, or any smoked meat.
Makes about 3 cups
250 gr (1 cup) dried split green peas, rinsed
1/3 cup water
1/3 cup tahini
Lemon juice from half lemon
2 garlic cloves, sliced/chopped
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 Tablespoon Olive oil
1 tablespoon of sweettahin's savory dukkha (for garnish, optional)
Place peas in a saucepan with 2 cups of water. Cook until tender, about 30 minutes.
Transfer to a food processor, and add the tahini, lemon juice, garlic, and spices. start to puree (if using a hand blender, make sure to first transfer the cooked pea into a dip and narrow dish, so these tiny balls won't be ended up on your kitchen walls). Add water, a bit at a time, and scrape the bowl as needed. Pulse until the mixture comes together, leaving a little texture to it.
Taste and adjust flavor as necessary
Transfer to a shallow serving bowl. Form a crater in the center, scatter the dukkah, and drizzle with olive oil.
Serve the pea dip at room temperature.