This green pea hummus is ideal as part of a light mezze meal. It's just perfect with bread, crackers and vegetable sticks. The beautiful green colour makes it so appetising as well. Why not take it on a picnic or serve it as part of a buffet meal?
I love hummus and in fact all kinds of vegetable dips. I've already made a roasted carrot dip, roasted carrot hummus and muhammara and I was beginning to crave more different flavours.
I've now discovered that peas are a great addition to hummus too. Their sweetness and freshness really adds to the flavour of this hummus. It's also really creamy and for me at least, more than a little addictive!
I love serving it as a light lunch and it makes enough to keep in the fridge for a couple of days too. That means it's great if you're working from home as you can make a batch at the start of the week and then eat it up over the next few days.
There are just so many ways you can adapt hummus and adding different vegetables to it, like peas, stops it from being boring and repetitive. It also makes it really pretty. I just love the light green of this pea hummus.
What ingredients do you need for green pea hummus?
To make this fresh green pea hummus you'll need:
- Chickpeas - I use canned chickpeas as I always have some in the cupboard. You can use chickpeas that you have boiled youself though.
- Peas - I always use frozen peas which I defrost first in the microwave. You could just take them out of the freezer in advance though.
- Garlic - I love a super garlicky hummus so use two cloves. You can just use one if you want the garlic to be a bit less strong.
- Tahini - The tahini I use is quite runny. If you use a stiffer tahini you may need a little more olive oil.
- Lemon - I use the juice from one lemon.
- Extra virgin olive oil - The better the quality of olive oil, the more flavour the hummus will have.
- Fresh coriander leaves (cilantro) - These also add a little freshness. If you are not a fan of coriander then you can miss it out or add some parsley instead.
How do you make green pea hummus?
This hummus recipe is fairly traditional but with the addition of peas. It's very very easy to make too. Just defrost the peas and then put all the ingredients in a food processor. And blitz.
Once you've blitzed everything, taste the hummus and check that you are hapy with the flavour. If not, add extra seasoning, lemon juice, garlic or tahini. If it's too stiff then add a little extra olive oil or a tablespoon of water and blitz again.
Can you adapt this pea hummus recipe?
Yes! If you want to make a traditional hummus but just with the addition of different vegetables then experiment with swapping them for the peas. Roasted vegetables such as beetroot, squash and carrots work really well.
Can you add spices?
Personally I love adding spices to roasted vegetable hummus recipes but I prefer to add extra herbs or nothing at all to this pea hummus. I like to keep this pea hummus recipe fairly simple.
What can you eat with pea hummus?
Like all dips and hummus recipes, this pea hummus can be eaten in so many different ways. Why not try:
- As a dip with raw vegetables such as cucumber, carrots, radishes and peppers
- With roasted vegetables such as roasted carrots, parsnips, butternut squash
- With crackers or oatcakes
- With all kinds of different breads or in a sandwich or burger
- As part of a salad
How long does it stay fresh?
If you store it in the fridge in a covered container it should stay fresh for at least 3 days.
Can you freeze hummus?
Yes you can! Freeze it in an airtight container and it will last for about three months. Just defrost it in the fridge overnight before eating.
The only issue with freezing hummus is that it can go a little grainy after defrosting. It's fine to eat but if you want to avoid that you can blitz it again in the food processor.
More recipes you might like
If you like this green pea hummus then why not try one of these recipes:
- Baba ghanoush
- Homemade mushroom pate
- Carrot top pesto
- Simple classic guacamole
- Creamy feta dip with lemon mint and sumac
Green Pea Hummus
- 240 g chickpeas drained weight from a 400g can
- 230 g peas I use frozen peas which I defrost
- 2 garlic cloves
- 2 tablespoon tahini
- 1 lemon juiced
- 4 tablespoon extra virgin olive oil
- 1 tablespoon coriander leaves
- ½ teaspoon salt
- Put all the ingredients in a food processor and blitz until smooth.
- Taste and adjust any quantities if necessary. You can add extra lemon juice, olive oil, salt, tahini, garlic or coriander leaves.
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I'm linking this recipe to #CookBlogShare Sisley and Chloe and hosted by The Gluten Free Alchemist
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Eb Gargano | Easy Peasy Foodie
YUM! Peas and hummus - what a combo! Eb 🙂
It is a brilliant combination! I love making up different kinds of hummuses.
Kate - Gluten Free Alchemist
Absolutely LOVE this. I can almost taste it from here. Definitely going to be giving it a try. Thanks for sharing.
Thanks Kate! I'm so pleased you like it. I wish I had some left!