Gandules hummus is a versatile take on the traditional hummus. Seasoned with sazon and achiote for a tropical twist, it will be a party favorite.
If there is one thing I’ve learned from years of traveling and hosting, it’s that the best dishes don’t always require hours in the kitchen. As much as I love making complex recipes like pasteles de masa, I also like to have a back-pocket recipe I can make quickly for a party. I first had gandules hummus at a Puerto Rican restaurant called Mio in Washington, DC, over ten years ago, and the taste stayed with me. Sadly, the restaurant is no longer there, but the owners, Manuel and Karla, now have a fantastic restaurant in Northern Virginia called Pikoteo, where they feature a lot of their Mio classic recipes.
I recently hosted a pasteles workshop at my house in Brussels, and I needed a quick snack to welcome my guests, so I thought about this gandules hummus. It’s creamy, vibrant, and takes less than 10 minutes to whip up. Pair it with my homemade plantain chips (platanutres), and you’ll have a guest-ready appetizer that brings the flavors of the tropics to any table.
Why Gandules Hummus?
In Puerto Rico, gandules (pigeon peas) are the stars of our national dish, arroz con gandules. But pigeon peas go beyond rice, often used in soups and dips. By swapping traditional chickpeas for gandules, you get a deeper, slightly nuttier flavor. Plus, this dip is naturally gluten-free and vegan, making it a win for every guest at the party.
The Perfect Pairing: Homemade Platanutres
While store-bought plantain chips work in a pinch, nothing beats the “fritura” smell and superior crunch of fresh platanutres made at home. If you don’t have time to make them at home, we don’t judge! However, they are easy to make and a snack that the whole family will enjoy. My daughter is obsessed with platanutres!
The Secret to Crunchy Platanutres
The key to restaurant-quality platanutres is having thinly sliced plantains. This is where one of my favorite kitchen gadgets, the mandoline, comes in. I’ve used an OXO mandoline for over five years, and it’s a total upgrade. By setting it to the thinnest possible notch, you ensure the plantains fry up light and airy rather than tough.
A Note on Safety: As I always say, “Mucho ojo!” Keep your eyes on your fingers when using a mandoline. It’s a helpful gadget, but it can be a bit dangerous if you’re rushing. If you’re a beginner, don’t be afraid to use a safety glove!
How to Fry Like a Pro
Choose Green Plantains: For platanutres, you want the greenest plantains you can find. Yellow ones are too sweet and soft for this specific crunch.
Small Batches: Don’t overcrowd the pan! If you dump too many slices in at once, they will stick together and become soggy.
The “Bubble” Test: Drop one slice first. If it bubbles up and floats immediately, your oil is ready. It usually takes about two minutes at medium-high heat to reach that perfect golden color.
Season Immediately: As soon as they come out of the oil and onto the paper towel, hit them with coarse sea salt. The salt sticks much better when the chips are still hot and slightly oily.
All About the Presentation
To really impress your guests, get a bit creative with presentation. Use a wide, white bowl for the gandules hummus against a vibrant platter. Smooth the top of the hummus with a spatula and drizzle with achiote oil (or regular olive oil) and sazon for a colorful presentation. Arrange the platanutres in a circular pattern around the bowl for an elevated display.
A Quick and Tasty Appetizer
If you want to bring a unique appetizer to your next party that won’t take up your whole day or break the bank, make this gandules hummus. You can even make it the night before and prepare the plantains right before serving. Want to make more Puerto Rican appetizers? Check out my sorullitos de maiz, alcapurrias, and tostones de pana recipes.
¡Buen provecho!
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Recipes: How to Make Gandules Hummus
Learn how to make creamy Gandules Hummus (Pigeon Pea Dip). The perfect easy Puerto Rican appetizer for any party!
- Total Time: 10 minutes
- Yield: 12 servings
Ingredients
1 can (15 oz) Gandules (Pigeon Peas)
1/4 cup Liquid reserved from the can
2 cloves Fresh Garlic (coarsely chopped)
1 tbsp Sazón seasoning
1/2 cup Extra Virgin Olive Oil
3-4 tbsp Fresh Lemon Juice
Optional: Achiote oil for garnish
Instructions
- Prep: Open your can of gandules and set aside 1/4 cup of the canning liquid.
- Blend: Throw the gandules, garlic, sazón, canning liquid, lemon juice, and olive oil into your blender.
- Pulse and Puree: Start on low speed to break down the peas, then increase to high speed for about 2 minutes until the mixture is nice and smooth.
- Serve: Serve immediately, or prep ahead of time. It holds well in the fridge for two days.
- Prep Time: 10
- Category: Appetizers
- Cuisine: Puerto Rican
- Diet: Gluten Free
