Green Pea Hummus

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So everyone loves hummus, but I find it a particularly brilliant addition to a meal when you’d like to cut down on carbs or starchy sides like potatoes or rice. If you find just meat/fish with greens/salad not satisfying enough, hummus does the trick! The good fats, protein and complex carbohydrates in hummus help to fill you up, whilst being less starhy than rice or potatoes. It can be used in so many ways: as a dip for roast vegetables, an accompaniment to grilled meat or fish, as a base for poached eggs, a spread for nori seaweed rolls and an afternoon snack with some crudités or seed crackers… The list is endless.

I’ve started experimenting with making my own hummus and substituting some of the chickpeas with other vegetables. I came to green pea hummus, as frozen peas require no cooking (unlike red peppers and beetroot which are a hassle to cook), give a good consistency and lend a subtle sweetness and beautiful green colour. Another reason I made my own hummus was that I found ready-made hummus too salty, and so I could control the salt content in mine. This recipe is light, fluffy and oh so delicious, however feel free to adjust the quantities of water and olive oil to get the consistency of your liking. You can also adjust the flavours of this hummus depending on your meal. Try adding chilli powder or harissa for a spicy kick, or to accompany an Asian-style meal, swap the herbs for coriander and the lemon for lime.



Green Pea Hummus – Vegan, Gluten, Grain, Dairy and Sugar free.

Makes a (very) large batch.

  • 3 tbsp tahini
  • 1/4 cup + 2 tbsp water (plus extra if desired)
  • 1 400g tin of chickpeas
  • 275g frozen peas (defrosted for about 30 seconds in boiling water)
  • 1 garlic clove
  • 2 tbsp lemon juice
  • 3-4 tbsp olive oil (plus extra if desired)
  • 1 small bunch of mint leaves, washed
  • 1 small bunch of basil leaves, washed
  1. Place the tahini and water in a strong blender/food processor and blend until smooth and creamy.
  2. Add the rest of the ingredients and blend till smooth. Add extra olive oil/water if desired.
  3. Serve at room temperature. Store the the hummus in an airtight container in the fridge for up to 5/6 days.



With Love, Spice and Smile,



  1. Your pea hummus looks smashing, I also made a pea dish yesterday but I am going to post it soon so check it out later. 😉

  2. Are you able to activate Pinterest on your blog? That way us followers can pin your recipes!! 🙂 It’s in the same spot where you fb, twitter & press this.

    • Thanks for your lovely comments Priscilla! I need to figure out how to add the pinterest button on my blog… still figuring out wordpress but thank you for the suggestion! 🙂

      • I’ve managed to add a pin button to my google chrome so I was able to add this pic to my pinboard, “dips and dressings”. It is on the cover page!

        I figured out how to do it before but then managed to forget! Let me have a look and come back to you 🙂

  3. Looks so yummy! I love hummus, will give this version a try!

  4. monicag2

    Amazing Thais, I tried it and it’s super gorgeous and so light 🙂

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