This creamy green pea hummus is made using simple ingredients like tahini, chickpeas, and extra virgin olive oil-everything you love in regular hummus, with some fresh mint and sweet peas to brighten up the spring flavors.
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This fresh hummus is perfect for scooping with pita chips or gluten-free tortillas, spreading on sandwiches, or pairing with vegetable sticks for an easy snack like this hemp seed spread.
When not using it as a dip, I spread this spring pea hummus under a dish of skillet chicken and peas - it's so good!
If you've never tried a fresh green pea hummus recipe, you're in for something surprisingly fresh. It comes together in just 5 minutes in a food processor or high-speed blender.
I use thawed frozen peas to make it simple, and lots of fresh mint that tastes so refreshing when the warmer weather sets in.
This spring pea hummus is naturally vegan and gluten-free. It's bursting with fresh flavor from lemon juice, mint, and sweet peas and is perfect for picnics and bbq's. Add this as a fun addition to your hummus rotation-especially alongside favorites like this zucchini butter bean hummus.
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Recipe Ingredients
You'll need the following ingredients to make this sweet pea hummus:
Ingredient Notes:
- Frozen green peas: The peas should be thawed and there's no need to cook them. If using fresh peas, steam briefly until tender.
- Chickpeas: Canned chickpeas, drained and rinsed adds creaminess and body like in most hummus recipes.
- Lemon zest and lemon juice: Brightens up the flavor and balances the sweetness of the peas.
- Garlic cloves: Just enough to give it a savory kick without overpowering the fresh pea flavor. Feel free to add extra garlic.
- Drippy tahini: A generous dollop of tahini brings that rich, nutty flavor found in traditional hummus.
- Fresh mint leaves: For a burst of cool, herbal freshness.
- Optional: Add a touch of cold water, a little extra olive oil, or the aquafaba chickpea water if you prefer a thinner consistency.
See recipe card below for all ingredients and quantities.
How to Make Mint Green Pea Hummus
Add Ingredients
In a food processor or high-speed blender, combine the peas, chickpeas, lemon juice, zest, garlic, tahini, olive oil, mint, and sea salt.
Blend Until Smooth
Pulse a few times to break everything down. Scrape down the sides with a spatula, then blend until the hummus reaches a smooth texture. Add a little water or extra olive oil if needed to adjust consistency.
Expert Tips
- Look for a smooth, drippy quality tahini paste for the creamiest texture.
- Add ripe avocado for extra richness or cucumber for a slightly thinner consistency.
- Try lime juice instead of lemon for a citrusy twist.
- If you're using fresh green peas, steam them briefly to soften before blending.
Storage Tips
- Refrigerator: Store any leftovers in an airtight container in the refrigerator for about 3-4 days. Stir before serving and add a splash of water or olive oil if the hummus thickens too much.
- Freezer: Hummus is freezable. Simply store the hummus in an airtight container, leaving some room for expansion while freezing. Freezing can slightly impact the texture, so if it seems dry or thick after thawing, you can stir in a little olive oil to refresh the texture.
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📖 Recipe
Easy Green Pea Hummus Recipe With Mint
Equipment
- 1 food processor or high-speed blender
Ingredients
- 2 cups (290 grams) frozen peas*
- 1 (14-ounce) can chickpeas drained and rinsed
- 3 tablespoons drippy tahini
- 8 fresh mint sprigs leaves only
- 2 teaspoons fresh lemon zest
- 3 tablespoons fresh lemon juice
- 2 garlic cloves minced
- 1 tablespoon extra-virgin olive oil plus extra for drizzling
- ½ teaspoon fine sea salt
Instructions
- In a food processor or high-speed blender, combine the peas, chickpeas, tahini, mint leaves, lemon zest and juice, garlic, olive oil, and salt.2 cups frozen peas*, 1 (14-ounce) can chickpeas, 3 tablespoons drippy tahini, 8 fresh mint sprigs, 2 teaspoons fresh lemon zest, 3 tablespoons fresh lemon juice, 2 garlic cloves, 1 tablespoon extra-virgin olive oil, ½ teaspoon fine sea salt
- Pulse a few times to break everything down. Scrape down the sides with a spatula, then blend until the hummus reaches a smooth texture. Add less water or a little extra olive oil if needed to adjust consistency.
- Give it a taste and add a bit more salt, lemon juice, or garlic if you'd like.
- Scoop into a bowl and drizzle with a little olive oil, sprinkle with black pepper, or garnish with sesame seeds, pine nuts, or more mint leaves.
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Notes
- *If you're using fresh green peas, steam them briefly to soften before blending.
- Look for a smooth, drippy quality tahini paste for the creamiest texture.
- Store any leftovers in an airtight container in the refrigerator for about 3-4 days. Stir before serving and add a splash of water or olive oil if the hummus thickens too much.
- Hummus is also freezable. Simply store the hummus in an airtight container, leaving some room for expansion while freezing. Freezing can slightly impact the texture, so if it seems dry or thick after thawing, you can stir in a little olive oil to refresh the texture.
Jacqui Wilson says
I made this recipe again on the weekend after picking the last of my peas in the garden. I steamed the peas for a minute just to soften them since I find they do get a little harder as the summer progresses. Well it was a big hit at a bbq I hosted. It's such a fresh and light addition to any summer meal. I hope you enjoy it as much as we do!