Split Pea Hummus with Coconut Naan Bread
Hummus is such a simple thing to make that you could easily prepare it at home, and it also tastes much better than the shop bought options mainly due to the freshness of the ingredients. We’ve gone for a slightly different twist with this hummus dish and used split peas instead of chickpeas. It makes 6 coconut naans and a couple of pots full of delicious split pea hummus.
Yield
3 servingsPrep
30 minCook
30 minReady
1 hrsIngredients
Split Pea Hummus
200g/7oz dried green split peas, boiled until tender
60ml/2fl oz olive oil
1 tsp. cumin powder
1 tbsp. lemon juice
2 cloves garlic
10g/2 tbsp coriander/cilantro leaves
2 pieces. jalapeno peppers
1/2 tsp. salt
Coconut Naan Bread
250ml/9fl oz coconut milk
250ml/9fl oz water
60ml/2fl oz coconut oil
30g/1oz coconut flour
120g/4.25oz cassava flour
1/2 tsp. salt
30ml/1fl oz ghee
Ingredients
Split Pea Hummus
200g/7oz dried green split peas, boiled until tender
60ml/2fl oz olive oil
1 tsp. cumin powder
1 tbsp. lemon juice
2 cloves garlic
10g/2 tbsp coriander/cilantro leaves
2 pieces. jalapeno peppers
1/2 tsp. salt
Coconut Naan Bread
250ml/9fl oz coconut milk
250ml/9fl oz water
60ml/2fl oz coconut oil
30g/1oz coconut flour
120g/4.25oz cassava flour
1/2 tsp. salt
30ml/1fl oz ghee
Directions
Combine all ingredients for the hummus in a food processor and pulse until smooth.
Combine coconut milk, water, cassava flour, coconut flour, coconut oil, and salt in a bowl. Mix into a smooth batter.
Melt ghee in a non-stick pan over high heat.
Pour in 1/6 of the batter and cook over medium heat until bubbles appear on the surface.
About 2 minutes per side.
Flip and continue cooking for about another minute.
