Pea Hummus

Pea hummus is a super easy, delicious bright green dip! It's really quick to make and full of flavour from the sweet peas (fresh or frozen). I've also used a secret ingredient to make it really smooth and light. Only 5 ingredients and 5 minutes to make it. 

Hummus is life, right?

It's quick and easy to make at home and it's convenient, delicious and perfect for dunking veggies into. Just 5 ingredients and a blender are all you need for a creamy, tasty dip in 5 minutes. 

But I love also adding flavours to mix it up a bit and make it special. It's soooo easy to make at home and simple to add in various vegetables, spices or herbs to turn it into something new. 

The peas not only make this quick hummus a lovely green colour and add a little extra goodness, but they also give it a sweeter flavour that appeals to little ones, as well as adults. It’s perfect for dipping fresh raw veggies and slices of pita bread.

My trick to get hummus really thick and creamy is to use aquafaba (the liquid from the tin of chickpeas) instead of oil. It makes it velvety and fluffy without altering the taste.

This pea hummus tastes of springtime.

The sweet peas bring that lovely green color, but also a wonderful subtle sweet flavor. Plus, you can use fresh or frozen peas for this recipe!

Pea Hummus Recipe

This pea hummus is really thick and fluffy due to my secret hummus ingredient: aquafaba. 

A little of the water from the can of chickpeas (instead of oil) really works wonders in hummus.

If you've ever whipped aquafaba for vegan meringues, then you'll know just how fluffy and light the unassuming chickpea water can get. And it works similarly in hummus! 

This hummus is perfect with a selection of raw veggies, pita bread or even my easy naan bread recipe (4 ingredients/15 minutes)

If you haven’t come across aquafaba before, you’ll think I’m nuts for using it in the hummus.

But for the past few years, people around the world have been turning this rather gross unassuming bean liquid into fluffy cakes, vegan meringues, rich chocolate mousse and pretty macarons.

If you have any leftover from the pea hummus, try beating it with an electric whisk for a few minutes along with a little sugar and a dash of vanilla.

It will soon fluff up into marshmallow-esque fluff. Here's how to make it. 

Try eating it just like that or even stick it into the freezer until solid and it becomes tasty ice cream.

Chickpeas are full of protein, so they’re great for growing veggie kids (and adults!). But, like with many things, if I was to offer a few to my children they’d likely turn their noses up.

That’s where my blender or food processor is my friend. I can quickly turn an inexpensive tin of chickpeas into falafels, burgers or this vibrant pea hummus.

Pureeing them and adding flavourings means I can create so many tasty dishes and know that they’re getting that protein.

But that tin of chickpeas offers up more than just tasty legumes. The liquid from the can is gold so don’t wash it down the drain. It turns the hummus smooth and fluffy (without oil), while it also acts as a binder in my vegan chicken nuggets so you don’t need eggs. This wonder-liquid is called aquafaba and it can also do so much more.

Other recipes to use peas!

Creamy Pea Salad (gluten free and vegetarian, easily vegan)
Spinach Pea Burgers
Sweet Potato Cakes with Pea Puree
Vanilla Pea Cake with Lemon Frosting (yes, peas in a cake!!)

Get the Pea Hummus Recipe

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Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes, vegan cake and also easy vegan desserts.
Kate x

📖 Recipe

Pea Hummus

Kate Hackworthy | Veggie Desserts

The peas not only make this quick hummus a lovely green colour and add a little extra goodness, but they also give it a sweeter flavour. It’s perfect for dipping fresh raw veggies and slices of pita bread. My trick to get hummus really thick and creamy is to use aquafaba (the liquid from the tin of chickpeas) instead of oil. It makes it velvety and fluffy without altering the taste.

4.91 from 22 votes

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Dips and Spreads

Cuisine American, International

Servings 10

Calories 63 kcal

Ingredients

 

• 400 g (15 oz) can of chickpeas - not yet drained (garbanzo beans)
• 150 g (1 cup) fresh or frozen peas
• 2 tablespoon tahini
• 2 teaspoon lemon juice
• 1 clove of garlic minced
• Pinch of salt and pepper

Instructions

 

• Drain the chickpeas over a bowl to collect the liquid (aquafaba), then add the chickpeas to a blender or food processor.
• Run the frozen peas under hot water to thaw, then also add them to the blender, along with the tahini, lemon juice, garlic salt and pepper as well as 4 tablespoon of the aquafaba.
• Blend for a few minutes until thick and creamy. You may need to scrape the sides down periodically. Add a little more aquafaba if necessary to get it a thick and creamy consistency.

Notes

The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.

Nutrition

Calories: 63kcalCarbohydrates: 8gProtein: 3gFat: 2gSodium: 3mgPotassium: 108mgFiber: 2gSugar: 1gVitamin A: 120IUVitamin C: 6.8mgCalcium: 18mgIron: 0.9mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.