Garden Pea Hummus

A vibrant variation on everybody's favorite appetizer!

Garden Pea Hummus is a twist on middle eastern chickpea dip ~ garden peas brighten up plain hummus and add a bright green hue!

Spring is here, ready or not. I’m guessing most of us are ready. But here in California the change is so subtle, I mean, the flowers have been blooming for months, and the trees are never actually bare; by the time the last leaves fall the new bright green shoots are already in place.

There are a few signs of change, though. I don’t know how this happened, and I have yet to see the act in person, but birds of some sort or another have been raiding our backyard lounge chairs for nesting fluff. Somehow they bored their way through the weatherproof fabric and have been systematically removing the stuffing. They must enter through the hole and then dive deep down into the cushion and then find their way out again. Two of our four chairs are now unusable. I know we have to share resources, but sheesh!

Hummus is my go-to appetizer for casual entertaining.

It’s just perfect for plopping down on the low round table that sits in the center of those chairs and enjoying an early spring evening with friends. Or, under the circumstances, maybe just with my husband. I think I make it so often because I find it actually relaxing to make. The food processor does the work and I get to stand there, drop things in, and watch the magic happen. Like when you add a couple of cups of garden peas to a batch of regular hummus and watch it turn spring green.

Hummus is one of those foods that is so easy to transform that it makes sense to do it every now and again, even if you love the plain old traditional version best. It’s a good thing because I turn to it so often I get a little self conscious about serving it again.

This is a mildly flavored hummus, the peas brighten it up and give it a light ‘pea’ taste, but nothing overpowering. I think this version would go particularly well with veggies on the side like carrots, asparagus, peppers, jicama, etc., and the colors would be gorgeous.

Other hummus variations on the blog besides good old Plain, are Lemon Artichoke, Roasted Red Pepper, and Hummus with Spiced Lamb. And don’t forget the Homemade Tahini  and Homemade Pita Bread if you’re super inspired.

4.5 from 4 votes

Garden Pea Hummus

A fresh take on classic Middle Eastern Hummus ~ perfect for a spring fling!
Course Appetizer
Cuisine Middle Eastern/American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Yield 10 servings
Calories 171.68kcal
Author Sue Moran


  • 1 clove garlic
  • 1 15- oz can chickpeas drained and rinsed
  • 1 12- oz bag frozen peas briefly rinsed under cool water.
  • juice of 1 lemon
  • 1/2 cup tahini sesame paste
  • 1/4 cup cold water
  • salt and fresh cracked black pepper
  • olive oil
  • toasted pine nuts for garnish


  • With the motor going, drop the garlic into the food processor and let it go until finely minced.
  • Add the chick peas and the regular peas and process for a couple of minutes, scraping down the sides until the mixture is as smooth as you can get it.
  • Add the lemon juice and tahini, and continue processing. Pour in water until the hummus has a nice loose consistency.
  • Taste it and add more salt, pepper, or lemon.
  • Garnish with olive oil, lots of toasted pine nuts, and a few sprigs of fresh mint.

Cook's notes

  • You could use fresh peas, but why? Frozen are easier, they taste better, and are just as healthy, if not more so. Peas lose their nutrients quickly, and the ones you see in supermarkets have been languishing in trucks and on shelves too long. Unless you can nab fresh peas from a garden or a farmer's market, stick with frozen for this. If you do use fresh peas, blanch them in boiling water for a minute or two before pureeing.


Calories: 171.68kcal | Carbohydrates: 17.59g | Protein: 6.93g | Fat: 9.16g | Saturated Fat: 1.21g | Sodium: 237.75mg | Fiber: 5.61g | Sugar: 3.61g
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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  • Reply
    shannon weber
    March 30, 2013 at 12:21 pm

    oh, YOU: “the flowers have been blooming for months, nothing really ever gets bare…” STOP IT. 🙂 I came home from florida to like, 48 feet of snow or something, so i can’t hear about Cali non-winter right now.
    Pea hummus; one of my favorite things on this earth to eat. We have a restaurant or two that does a pea hummus, but i’ve never been able to snag a good recipe for it to make at home. Now, problem = solved. I’m eating a beet hummus right now, so after that’s done, it’s pea time.

  • Reply
    Heather Schmitt-Gonzalez
    March 25, 2013 at 10:32 pm

    Okay, I feel like I say this to you all the time, but… THIS IS SO PRETTY, SUE! You just take pretty pictures and make pretty food, what can I say? I love the gorgeous Spring green the peas lend and against that plate!! Mmmmm…

  • Reply
    March 22, 2013 at 11:12 am

    critters can be crafty!
    i LOVE peas. i’m pretty sure i can name them as my favorite garden veggie. this is an inspired and delicious batch of hummus, for sure.

  • Reply
    March 21, 2013 at 1:09 pm

    This looks so fresh and pretty! Love your photos….of course!

  • Reply
    belleau kitchen
    March 20, 2013 at 11:09 pm

    glorious!.. would never have thought of adding peas to hummus… divine. x

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