📝 About This Recipe
This vibrant twist on a Mediterranean classic swaps traditional chickpeas for sweet, tender garden peas to create a spread that is as visually stunning as it is delicious. Infused with zesty lemon, aromatic tahini, and a hint of fresh mint, this hummus offers a lighter, more refreshing profile than its legume-heavy counterpart. It is the ultimate plant-based protein dip, celebrating the bright flavors of spring in every silky-smooth spoonful.
🥗 Ingredients
The Pea Base
- 3 cups English Peas (fresh shelled or frozen, thawed)
- 1/2 cup Tahini (high-quality, well-stirred)
- 2 cloves Garlic (roughly chopped)
- 1/4 cup Lemon Juice (freshly squeezed)
- 1/4 cup Extra Virgin Olive Oil (cold-pressed for best flavor)
- 1/2 teaspoon Ground Cumin (toasted)
- 1 teaspoon Sea Salt (plus more to taste)
- 2-3 tablespoons Ice Water (to achieve desired creaminess)
Fresh Aromatics
- 1/4 cup Fresh Mint Leaves (packed)
- 1 teaspoon Lemon Zest (from about one lemon)
Garnish and Finish
- 2 tablespoons Pine Nuts (lightly toasted)
- 2 tablespoons Crumbled Feta (optional, omit for vegan)
- 1/4 teaspoon Red Pepper Flakes (for a hint of heat)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
- 1 handful Microgreens (for a professional finish)
👨🍳 Instructions
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1
Bring a medium pot of salted water to a rolling boil. Prepare an ice bath in a separate bowl nearby.
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2
Blanch the peas in the boiling water for 2-3 minutes until they are bright green and tender but not mushy.
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3
Immediately drain the peas and plunge them into the ice bath to stop the cooking process and preserve their vibrant color.
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4
Once cooled, drain the peas thoroughly and pat them dry with a clean kitchen towel.
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5
In a food processor, combine the tahini and lemon juice. Process for 1 minute until the mixture is thick and creamy.
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6
Add the chopped garlic, cumin, and sea salt to the tahini mixture. Process for another 30 seconds to fully incorporate.
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7
Add the blanched peas, fresh mint leaves, and lemon zest to the processor.
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8
Pulse the mixture several times to break down the peas, then run the processor continuously for 1-2 minutes.
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9
While the processor is running, slowly drizzle in the 1/4 cup of olive oil in a steady stream.
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10
Check the consistency. If the hummus is too thick, add ice water one tablespoon at a time while processing until it reaches a silky, whipped texture.
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11
Taste and adjust seasoning, adding more salt or lemon juice if necessary to make the flavors pop.
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12
Transfer the hummus to a shallow serving bowl. Use the back of a spoon to create deep decorative swirls on the surface.
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13
Garnish with toasted pine nuts, crumbled feta (if using), red pepper flakes, and microgreens.
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14
Finish with a generous final drizzle of high-quality extra virgin olive oil before serving.
💡 Chef's Tips
Don't skip the ice bath; it's the secret to keeping the hummus a bright, appetizing green rather than a dull olive color. If using frozen peas, ensure they are fully thawed and patted dry to prevent the hummus from becoming watery. For the smoothest texture, process the tahini and lemon juice first to create an emulsion before adding the other ingredients. If you find the garlic flavor too sharp, blanch the garlic cloves with the peas for 30 seconds to mellow them out. This hummus is best served at room temperature to allow the flavors of the olive oil and mint to shine.
🍽️ Serving Suggestions
Serve with warm, fluffy pita bread or crispy za'atar-spiced pita chips. Pair with a chilled glass of Sauvignon Blanc or a sparkling lemon-mint water. Use as a vibrant base for a roasted vegetable grain bowl or a Mediterranean lamb wrap. Serve alongside a platter of crunchy crudités like radishes, cucumbers, and heirloom carrots. Spread onto toasted sourdough and top with a poached egg for a sophisticated breakfast.