This bright coloured yellow split pea dip is a great alternative for hummus. The roasted carrots have a lovely sweetness which is balanced by the earthy flavour from the cumin.

You can make this dip super smooth by blitzing for a long time or blitz only a few times for more texture. I like to reserve some of the lentils and carrots to top the dip but this is optional.

Makes 6-8 portions

2 carrots

1 dsp cumin seeds

2 dsp rapeseed oil

1 small onion, diced

2 cloves garlic, chopped finely

1 cup yellow split peas

1 tbsp tomato puree

2 1/2 cups water

1 dsp tahini

Juice of 1/2 lemon

Salt & pepper

Chopped fresh coriander (optional)

Method for Yellow Split Pea Dip:

1. Pre-heat the oven to 220C (200C fan). Chop the carrots into sticks, place on a baking tray and coat in 1 dsp of the oil, the cumin seeds and salt and pepper. Roast in the oven for 30-40 mins or until carrots are soft.
2. Whilst the carrots are roasting, cook the lentils. Start by heating 1 dsp oil in a sauce pan on a medium heat, add the onions and cook for 5 minutes. Add the garlic and once fragrant add the yellow split peas. Stir for a few minutes before adding the tomato puree.
3. Add the water to the pan of lentils, stir, bring to boil and then reduce to simmer. Cook with a lid on, stirring occasionally to make sure its not sticking until all of the water has been absorbed, about 20-30 minutes.
4. Taste the lentils and make sure the are soft (they will have a some bite), you may need to add a little more water if they need more cooking time.
5. Once the carrots and lentils have cooled slightly put aside a tablespoon of the lentils and two carrot sticks. Put the remaining in a food processor along with the tahini, lemon juice and seasoning . Blitz until smooth, taste and adjust the tahini, lemon juice and seasoning to your taste, add more of the roasted cumin from the baking tray for an earthier taste.
6. Serve in bowl topped with the lentils, the cooked carrots chopped into small chunks, a drizzle or oil and fresh coriander.

I like to serve the yellow split lentil dip on a thin slice of wholegrain toast with a crumbling of feta.

The dip will last 5 days in the fridge or up to a month in the freezer.