Listening to John Mayer’s new song Wildfire right now, inspired by my home state…go Montana!
Have you guessed yet that I love hummus? I’ve made so many versions and it disappears very quickly around here.
When I saw a recipe for flatbread stuffed with this split pea hummus, I couldn’t help but make it. Just so tantalizing! However, in the making of the recipe from Michael Natkin, blogger and author at herbivoracious, the stuffing part didn’t turn out so well. I have no idea how he made that work for his recipe. We did an alternate way and loved it even more.
Extra bonus points because the kids loved it too! I was skeptical that they would dive into yellow goop, but they couldn’t get enough.
The banana raita is another recipe from his book. Think of the cucumber mint yogurt that can be topped on multiple savory things, this is another version of than. The sweetness of it sounded very interesting, so I used a wild-card and bought some yogurt to try with this dish. Sometimes food. It was really good and paired well with the split pea hummus.
I already have it on my menu for this week again. I made the flat bread last time, but we’ll see if I just break out some naan this time around.
Easy dish that kids will love! The hummus is good warm or cold, but I preferred it warm with the cool raita on top. Make the raita close to serving time to keep the bananas fresh. These recipes come from http://herbivoracious.com - Michael Natkin's book herbivoracious.
- 1 onion, diced
- 2 tsp garlic, minced
- 2 tsp salt
- 1 1/2 cups yellow split peas, sorted and rinsed
- 6 cups of water
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 1/4 tsp cayenne (more or less to taste)
- 1 ripe banana, peeled and finely diced
- Juice of half a lemon
- 1 Tbsp vegetable oil
- 1 Tbsp mustard seeds
- 1 cup plain yogurt
- 1/2 tsp salt
- 1/2 tsp sugar
- Half a jalapeno, seeded and finely diced
- 1 scallion, white and light green parts only, thinly sliced for garnish
- For the Hummus - Saute onion until soft. Add garlic and 1 tsp salt, cooking for another minute. Add split peas and 6 cups water. Bring to a boil on high heat, then lower the heat to simmer the peas until they are easily crushed between your fingers--tender enough to eat but not turning into soup. This is about 25 minutes. Drain the peas and add them to a food processor. Also add the turmeric, cumin, cayenne, and other 1 tsp of salt. Pulse until the peas are coarsely pureed, still having texture. Adjust seasonings if needed and add a little water if needed.
- For the Raita - Toss the diced bananas with lemon juice to prevent browning. Heat the oil in small skillet over medium heat. When hot, add the mustard seeds and cook until they begin to pop. Remove from heat. In a bowl, combine the yogurt, salt, and sugar and blend until smooth. Mix in the banana, mustard seeds, and jalapeno. Adjust the seasonings if needed and garnish with the scallion.