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.
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.
- 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
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Green Pea Hummus
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
- ½ large english cucumber sliced
- 3 medium carrots cut into sticks
- 250 grams strawberries
- Small bunch green asparagus*
- 1 bunch radishes
- 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
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.