Appetisers & Snacks Recipes Sides / Bread

Gungo Split Pea Dip With Caramelised Shallots and Charred Veg

Name: Gungo Split Pea Dip With Caramelised Shallots and Charred Veg
Prep time: 20 min
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: European
Ingredients: 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

by Zarina February 21, 2021

February 21, 2021

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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

Serves: 6 Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

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Ingredients

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

Instructions

Pre-heat oven to 220℃

Place endives and carrots on a baking tray with a drizzle of olive oil, salt, and pepper

Roast about 15 minutes until cooked and slightly charred but still firm enough to hold and dip, set aside

In a saucepan on medium heat, dry toast the curry leaves, cumin seeds, and mustard seeds for a minute until fragrant, set aside.

On another baking tray, toss the shallots with olive oil, sugar, salt, and pepper, and roast in the oven until crisp and golden.

In a food processor, whizz together @oddpodsfoods gun split peas, tahini, garlic, lemon juice, lemon zest, olive oil, water, and the dry toasted spices.

Add more water until the gungo split pea dip is to your desired consistency

Taste and add more salt or lemon if desired

Place dip on a serving plate with roasted carrots, endives, cherry tomatoes, and caramelized shallots

Drizzle with olive oil, sprinkle with sea salt and serve immediately.

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

dip gungo split pea

Gungo Split Pea Dip With Caramelised Shallots and Charred Veg

Gungo Split Pea Dip With Caramelised Shallots and Charred Veg

Ingredients

Instructions

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