Green Pea Hummus with Mint
Looking for something creamy, delicious, and green? This Green Pea Hummus with Mint is creamy, spreadable, dippable and the perfect deliciously different dip. It’s so easy to make, and everyone gobbles it up! It’s vegan, it’s fresh, and it’s packed with flavor – share this today and be the new snack hero!
There are days when I crave something fresh and vibrant but still satisfying. That is exactly why I love Green Pea Hummus with Mint. Traditional hummus is wonderful, of course, but sometimes I want a lighter, brighter twist. The sweet, grassy flavor of green peas, paired with cooling mint and the creamy richness of tahini, is pure magic.
Plus, this recipe comes together fast, using simple pantry and freezer staples. Whether you are looking for a new dip for your next get-together or just need a little healthy snack inspiration, this one is a keeper.
The Backyard Table
Get it NOW and level up your outdoor dining! The Backyard Table - Recipes for Summer Cookouts features 34 of Chef Jenn's BEST recipes for outdoor eating and entertaining.
You'll get ad-free recipes like:
- Grilled Corn Guacamole
- Grilled French Onion Burgers
- Deviled Egg Pasta Salad
- Blueberry Grunt
- and so many more!
Every recipe is created, tested and loved by Chef Jenn and her family - there's no AI here!
Get it now, at a special introductory price of $7.99. That's over 50 pages of foodie love at your fingertips!
Buy Now!
Ingredients
- Green peas – You can use fresh or frozen and thawed peas. They all work! But use tender, young peas.
- Garlic clove – Fresh garlic is essential to the flavor, but don’t use a huge clove.
- Tahini paste – You can find usually find tahini near the peanut and nut butters. It is sesame seed paste, and it lends hummus its distinctive flavor.
- Olive oil
- Lemon juice – Add more to taste if you like it lemony.
- Ground cumin
- Fresh mint leaves, loosely packed – Fresh mint is essential. Pull the leaves from the woody stems and just use the fresh leaves.
- Salt and pepper
- Cold water – As needed.
Optional garnish
- Extra olive oil
- Red pepper – Crushed.
- Mint sprigs
How To Make Green Pea Hummus with Mint
- Bring a pot of lightly salted water to a boil, then blanch the peas in the boiling water for 1 minute, then drain and cool in an ice bath. If you’re using frozen peas, you can skip this step and just let them thaw.
- Add peas, garlic, tahini, olive oil, lemon juice, cumin, and mint to a food processor.
- Pulse the mixture until smooth, scraping down the sides of the bowl a couple of times until it’s all well mixed. Don’t overmix!
- Add cold water a spoonful at a time, blending in between, until the hummus is creamy and spreadable. Watch it doesn’t get too thin.
- Season the hummus with salt and pepper and mix it in well. Use white pepper if you have it.
- Drizzle the Green Pea Hummus with Mint with olive oil and serve in a pretty bowl.
Step-By-Step Process
Chef Jenn’s Tips
- Use bright, sweet peas for the best flavor — older peas can taste starchy or bland. I prefer baby peas, sometimes called sweetlets, for this recipe.
- Add a pinch of smoked paprika if you want a slightly smoky depth to balance the mint.
- Do not overblend once creamy, or the hummus can turn gummy instead of light and fluffy.
- Taste before seasoning — depending on your peas and tahini, you might not need much salt.
- Garnish with a drizzle of really good olive oil right before serving to boost richness and flavor.
Recommended
Serving Suggestions
This fresh hummus is so versatile. You can serve it as part of a mezze platter with olives, cheeses, and cured meats. It also makes a beautiful sandwich spread, especially on a veggie-packed pita. For a full meal, pair it with a hearty salad like tabbouleh or a big Greek salad, and some grilled chicken or lamb skewers on the side.
Storage
Store this no-cook Green Pea Hummus with Mint in an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving again. If you want to freeze it, place the hummus in a freezer-safe container, leaving a little space for expansion, and freeze for up to 2 months. Thaw it overnight in the fridge and stir well before serving. Note that the texture might be slightly softer after freezing, but it still tastes delicious.
Green Pea Hummus with Mint
Ingredients
- 2 cups green peas fresh or frozen
- 1 clove garlic minced
- 3 tablespoons tahini paste
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- ¼ cup fresh mint leaves
- salt and pepper to taste
- 2 – 3 tablespoons cold water as needed
Optional garnish
- extra olive oil
- red pepper crushed
- mint sprigs
Instructions
- Bring a pot of lightly salted water to a boil, then blanch the peas in the boiling water for 1 minute, then drain and cool in an ice bath. If you’re using frozen peas, you can skip this step and just let them thaw.
- Add peas, garlic, tahini, olive oil, lemon juice, cumin, and mint to a food processor.
- Pulse the mixture until smooth, scraping down the sides of the bowl a couple of times until it’s all well mixed. Don’t overmix!
- Add cold water a spoonful at a time, blending in between, until the hummus is creamy and spreadable. Watch it doesn’t get too thin.
- Season the hummus with salt and pepper and mix it in well. Use white pepper if you have it.
- Drizzle the Green Pea Hummus with Mint with olive oil and serve in a pretty bowl.
Notes
Chef Jenn’s Tips
- Use bright, sweet peas for the best flavor — older peas can taste starchy or bland. I prefer baby peas, sometimes called sweetlets, for this recipe.
- Add a pinch of smoked paprika if you want a slightly smoky depth to balance the mint.
- Do not overblend once creamy, or the hummus can turn gummy instead of light and fluffy.
- Taste before seasoning — depending on your peas and tahini, you might not need much salt.
- Garnish with a drizzle of really good olive oil right before serving to boost richness and flavor.
