• Skip to primary navigation
  • Skip to main content
  • All Recipes
  • About
Occasionally Eggs

Occasionally Eggs

Healthy Vegetarian Recipes for Every Season

  • Cookbook
  • Contact
  • All Recipes
  • About
  • Cookbook
  • Contact
Sides

Green Pea Hummus

June 11, 2018 by Alexandra Daum
This pastel green pea hummus is made with spring peas, chickpeas, and lemon for a lighter, sweeter variation of vegan hummus. Serve with fresh seasonal vegetables and strawberries to make a beautiful spring platter.
Jump to Recipe
A small bowl of pea hummus with cucumber slices, radishes, crackers, and asparagus.

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.

Table of Contents hide
Ingredient Notes and Substitutions
Recipe Notes
How to Store
Expert Tips
More Green Pea Recipes
Green Pea Hummus

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.

Newsletter

Sign up for weekly updates and subscriber-only recipes.

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.

Yield: 6

Green Pea Hummus

Prep Time 15 minutes minutes
Cook Time 5 minutes minutes
Total Time 20 minutes minutes
5 from 2 votes

Ingredients

Metric – American

Green Pea Hummus

  • 250 grams soft cooked chickpeas or canned, rinsed well
  • 150 grams thawed or fresh green peas
  • 2 tablespoons tahini
  • 2 tablespoons olive or sesame oil
  • Juice of one lemon ~ 3 tablespoons
  • 1 clove garlic
  • ½ teaspoon cayenne pepper to taste
  • Sea salt to taste
  • Black pepper to taste

To Serve

  • ½ large english cucumber sliced
  • 3 medium carrots cut into sticks
  • 250 grams strawberries
  • Small bunch green asparagus*
  • 1 bunch radishes
  • Crackers

Instructions

  • To make the hummus, add everything except the oil to the bowl of a food processor fitted with the blade attachment. Mix on high for a couple of minutes, or until mostly smooth.
    250 grams soft cooked chickpeas, 150 grams thawed or fresh green peas, 2 tablespoons tahini, Juice of one lemon, 1 clove garlic, 1/2 teaspoon cayenne pepper, Sea salt, Black pepper
  • Add the oil in a slow stream while blending, until incorporated, and then blend on high until the hummus is completely smooth. 
    2 tablespoons olive or sesame oil
  • Place the hummus into a bowl, top with a little more oil and pepper, and serve with the platter ingredients or simply with naan.
    1/2 large english cucumber, 3 medium carrots, 250 grams strawberries, Small bunch green asparagus*, 1 bunch radishes, Crackers

Notes

* To steam the asparagus, trim the ends and then place the asparagus into a pot with a few centimetres of boiling water for a minute or two, until bright green but still snappy.

* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.


Nutrition

Serving: 1 Calories: 256kcal Carbohydrates: 35g Protein: 11g Fat: 9g Saturated Fat: 1g Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Sodium: 31mg Potassium: 595mg Fiber: 12g Sugar: 8g Vitamin A: 5249IU Vitamin C: 29mg Calcium: 63mg Iron: 3mg

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

© Alexandra Daum
Course: Appetizer, Dips and Sauces, Side Dish, Sides, Spring
Cuisine: American
Diet Gluten Free, Vegan, Vegetarian
Print

More Sides:

A blue and white platter filled with cooked green and yellow beans with garlic.Garlic Green Beans
Crispy baked oyster mushrooms on a baking tray.Crispy Roasted Mushrooms
A bowl of creamy mashed potatoes with thyme.Dairy-Free Mashed Potatoes (No Milk)
Golden honey roasted parsnips in a deep plate with thyme on the side.Honey Roasted Parsnips

Previous Post: « Easy Roasted Sunflower Seed Butter
Next Post: Springtime Asparagus Quinoa Salad »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Gabby says

    August 11, 2018 at 4:32 am

    Love your food, love to eat it! N best of all love being vegan. Can i come over ????

    Reply

About Alexandra
Recipes
FAQ
Contact
Work With Me

STAY IN CONTACT
get weekly updates, exclusive recipes, and more

   

Get the cookbook

© 2023 Occasionally Eggs | Images and text may not be used without permission | Privacy Policy