New twist on hummus: Green Pea Hummus! This healthy dip combines green peas with chickpeas and fresh seasonings. Vegan, gluten-free, oil-free, and nut-free.
This Green Pea Hummus is a fresher take on traditional hummus.
I remember writing the hummus chapter in ‘eat, drink & vegan’, and thinking it might be crazy to do a whole chapter on hummus!
Indeed, it was mocked in a group chat way back, along the lines of…
“what’s the point of a hummus chapter, you can only do so much with hummus“.
I also had blog comments from folks upset that I would call a recipe like this or this “hummus”. It was offensive to the original recipe.
Shame they didn’t know that #hummusisafoodgroup 😬
Jokes aside, I understand why people hold to a traditional recipe and the ingredients in that recipe.
However over a decade later and it’s not at all unusual to come across hummus recipes with all sorts of beans and vegetables, and also dessert hummus!
So, this Green Pea Hummus shouldn’t be much of a shocker at all.
The flavors are fairly traditional, and the addition of green peas makes it a little fresher and lighter.
Our daughters really love this hummus. Especially when I make it in the Blendtec, as the texture become very smooth.
Of course, you can use a food processor. It’s just that the high-powered blender does a better job of smoothing out the green pea (and chickpea) skins. This recipe batch can be whipped up quickly with the Blendtec twister jar.
I’d also highly recommend using freshly squeezed lemon juice. Rather than storebought lemon juice. Those work in a pinch in small amounts, but when a larger amount is required (as with this green pea hummus), fresh is always best.
Other than that, this recipe is quite straightforward. For serving, go with your fave crudite – and also try cooked and cooled spuds, as shown. Very satisfying!
Hope you enjoy… x Dreena
Green Pea Hummus
- 1 cup green peas covered in boiled water for a few minutes to thaw, then drained
- 1 can 14/15 oz chickpeas, rinsed and drained)
- 1/2 – 2/3 cup packed avocado or 2 tbsp tahini see note
- 1/4 cup lemon or lime juice
- 1 tbsp tahini or 2 tbsp if not using avocado
- 1 medium clove garlic use more if desired
- 1 tsp sea salt
- 1/4 tsp ground cumin
- 1/4 tsp smoked paprika or another 1/4 tsp cumin
- 1/2 tsp lemon or lime zest zest before juicing
- freshly ground black pepper to taste
After soaking and draining the green peas, add them to a high-speed blender (see note) with remaining ingredients. Puree until smooth, stopping to scrape down blender as needed. Taste and season more as desired. Serve.
- Avocado/Tahini Note: This hummus can be made with a combination of both avocado and tahini (using just 1 tbsp tahini) or if you don’t have ripe avocado on hand, you can use 2 tbsp of tahini. Alternatively, you can use only avocado in this hummus, though I like the flavour that a touch of tahini adds to the puree.
- Blender Note: This hummus works best blended in a high speed blender, because it will better pulverize the skins on the green peas. You can use a food processor for this recipe, it’s just that the hummus will not be as smooth and you may notice the flecks of green peas. I use my Twister Jar for this one, it works beautifully.
photos by Angela MacNeil