Gungo Split Pea Dip With Caramelised Shallots and Charred Veg

by Zarina
Gungo Split Pea Dip With Caramelised Shallots and Charred Veg

Have you ever made anything with gungo split peas?  This spiced hummus-like dip took only 20 minutes to whip up and was such a crowd-pleaser.  The gungo split peas are used straight out of the OddPods pack blended with tahini, garlic, and lemon, then toasted mustard seeds, cumin seeds, and curry leaf for a spiced kick.  The topping of crispy caramelized shallots had the perfect sweet, char-roasted flavor, which was divine combined with the gorgeously creamy texture of the dip.  I roasted some carrots and endives as dippers, but there are endless veggie options… it also makes a fab spread for wraps, sandwiches, or to dip crudités or tortilla chips into! 

OddPods gun split peas are available on Amazon, from Ocado UK, and online from The Skinny Food Co.

Gungo Split Pea Dip With Caramelised Shallots and Charred Veg

Gungo Split Pea Dip With Caramelised Shallots and Charred Veg

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 150g Baby carrots
  • 4 Endives sliced into quarters
  • Cherry tomatoes quartered
  • 200g Gungo Split Peas packet from @oddpodsfoods
  • 120g Tahini
  • 5 cloves garlic crushed
  • 1½ Lemons juice and 1 Lemon zest
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 10 Curry leaves
  • 250ml Olive oil plus more for drizzling
  • 80ml Water
  • Sea Salt
  • Pepper
  • 3 Shallots sliced into wedges
  • 3 tbsps Olive oil
  • 2 tbsps Sugar
  • Sea salt
  • Pepper


  1. Pre-heat oven to 220℃ 
  2. Place endives and carrots on a baking tray with a drizzle of olive oil, salt, and pepper
  3. Roast about 15 minutes until cooked and slightly charred but still firm enough to hold and dip, set aside
  4. In a saucepan on medium heat, dry toast the curry leaves, cumin seeds, and mustard seeds for a minute until fragrant, set aside.
  5. On another baking tray, toss the shallots with olive oil, sugar, salt, and pepper, and roast in the oven until crisp and golden.
  6. In a food processor, whizz together @oddpodsfoods gun split peas, tahini, garlic, lemon juice, lemon zest, olive oil, water, and the dry toasted spices.
  7. Add more water until the gungo split pea dip is to your desired consistency
  8. Taste and add more salt or lemon if desired
  9. Place dip on a serving plate with roasted carrots, endives, cherry tomatoes, and caramelized shallots
  10. Drizzle with olive oil, sprinkle with sea salt and serve immediately. 
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