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Yellow Peas are grown in Zone 1 - 5. To find out more information, flip to page 34. Yellow Split Pea Hummus Servings: makes 2 cups/500 mL INGREDIENTS 1 cup (250 mL) dry yellow split peas, rinsed and drained 2 1/2 cups (625 mL) water 1/3 cup (75 mL) tahini 1/4 cup (60 mL) fresh lemon juice 2 cloves garlic, chopped 2 tsp (10 mL) curry powder 1 tsp (5 mL) kosher salt (plus more to taste) Cold pressed canola oil or olive oil, for drizzling on top DIRECTIONS 1. In a medium saucepan, combine dry peas and water. Cover and bring to a gentle boil then reduce heat and simmer until peas are very tender and soft, about 20 - 30 minutes. Drain, saving any cooking liquid, rinse and cool. 2. Combine everything but the oil in a food processor or blender and process, stopping occasionally to scrape down the sides, until smooth. 3. With the motor running, add cooking liquid from the split peas until you get to your desired consistency. 4. Serve with additional curry powder sprinkled on top, plus a drizzle of oil. NUTRIENTS Per Serving (1/4 cup/60 mL) 122 Calories, 5 g Fat, 1 g Saturated Fat, 0 mg Cholesterol, 14 g Carbohydrates, 3 g Fibre, 2 g Sugar, 6 g Protein, 133 mg Sodium, 246 mg Potassium, 45 mcg Folate, 53 mg Calcium, 2 mg Iron TIPS • If you didn't have any cooking liquid left after cooking the peas, you can use regular water to thin the hummus in the food processor. • Regular table salt can be used in place of kosher salt, but use 1/4 to 1/2 half the amount and adjust after tasting. • If you want a more creamy texture, add 2 - 3 Tbsp (30-45 mL) oil when blending all the ingredients together in step 2. • A great dip with fresh vegetables and pita chips for lunches or snacks on the go! 13 | Cooking with Pulses | Snacks & Smoothies

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