Green Pea Hummus

Green pea hummus is the perfectly spring-green dip for warmer weather! This is springtime in a bowl, with a mild sweet pea flavour and the prettiest colour. Use thawed frozen peas or fresh garden peas for this recipe.

Serve with vegan naan, sourdough crackers, or any raw or lightly cooked vegetables of your choosing. Make the hummus with a couple other dips for a mezze platter – try this sweet potato red lentil dip and Lebanese hummus or baba ghanoush. I like this version a lot for making hummus pasta.

Ingredient Notes and Substitutions

• Olive oil: stick with standard olive oil for a more traditional flavour, or try sesame oil for a more complex flavour with toasted notes.
• Chickpeas: canned or cooked, it doesn’t matter. If using canned, drain and rinse well first. If cooking your own, soak them with baking soda before cooking for a softer bean when cooked, perfect for hummus.
• Tahini: you can substitute something like sunflower seed butter for the tahini if you prefer a milder taste.

Recipe Notes

Be sure to use thawed peas, never frozen, for this recipe. The smaller the peas the sweeter they will be. Using peas that are still frozen will result in a watery, lumpy hummus.

Serve with cucumber, lightly steamed asparagus, strawberries, radishes, and crackers for a snack just like the one pictured. Strawberries might seem like an odd choice but it’s fantastic to combine the hummus with a cracker and a sweet berry.

How to Store

Storage: this does keep well in a sealed container in the refrigerator, but the colour will fade slightly after a day or two.

Freezing: while hummus can be frozen, I find that this recipe doesn’t freeze spectacularly. It tends to separate a bit when thawed. If you must freeze it, make sure to blend again after thawing.

Expert Tips

• Quickly thaw peas: to thaw green peas in moments, place them in a sieve and run under hot water until thawed, a few seconds.
• Keep blending: if you think the hummus is ready, blend a little longer, and then it’s done. You want it to be silky smooth.
• Make it without a food processor: some standing blenders will work to make hummus, but I often use my immersion blender. A higher powered immersion blender will do the work of a food processor and blender, and it takes up much less space.

More Green Pea Recipes

Vegan Pasties
Potato Pea Curry
Mushroom Pot Pie
Spring Green Minestrone

If you make this Green Pea Hummus or any other vegetarian dip recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.