Make Ahead

Sweet Pea Hummus

July 12, 2012
6 Ratings
Photo by James Ransom
  • Prep time 8 hours 15 minutes
  • Cook time 1 hour 15 minutes
  • Serves 6
Author Notes

A light, delicate spin on traditional hummus, this recipe features fresh, bright green spring peas, lemon, and a hint of garlic. —Gena Hamshaw

What You'll Need
  • 2 cups garbanzo beans, cooked
  • 1 1/2 cups green peas, lightly steamed (frozen is fine, but do steam before using
  • 3 tablespoons sesame tahini
  • 1/2 teaspoon sea salt
  • 3 tablespoons lemon juice
  • 1 teaspoon chopped garlic
  • 1 tablespoon olive oil, plus extra
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh herbs (like dill, parsley, or basil)--this is optional!
  1. If you’re cooking beans from scratch: Submerge 1 cup dry garbanzos in about 3 to 4 cups water and let soak overnight. The next day, rinse beans and submerge in a few inches cold water. Bring water to a boil, and simmer beans for 45 to 75 minutes, or until beans are tender. Salt the water at this point if you wish to, and let beans sit and absorb salt. When ready to use, drain beans, which will be ready to use.
  2. Place beans, peas, tahini, lemon juice, sea salt, and garlic into a food processor or high speed blender. Pulse to combine a few times, and blend at a regular speed. With the motor running, drizzle in 1 tbsp olive oil and keep blending until ingredients are creamy and smooth. You can add a little extra olive oil or water if the mixture is too thick.
  3. Taste the hummus and adjust seasonings to taste. Pulse in lemon zest and herbs, if using. Serve, enjoy, and look forward to more seasonal hummus recipes to come!

See what other Food52ers are saying.

  • laurelei235
  • Gena Hamshaw
    Gena Hamshaw
  • shellie
  • thomasc

9 Reviews

shellie August 11, 2014
If you use frozen peas, what is the purpose of steaming them? (Or is it just to thaw them, in which case, will microwaving them until defrosted do the trick?)
laurelei235 June 28, 2013
Looks good, and will make it this weekend. But recipes like this, it's better to give volume, rather than servings.

How many cups does this make?
thomasc October 24, 2012
Wow, what a great color and the taste of the (green)peas is nice and mellow to balance out the garlic, lemon, etc. This was my first time making hummus and now I'm hooked. Been looking up hummus recipes this evening. How long does homemade hummus normally keep for?
Gena H. July 6, 2013
Hi Thomas,

This should keep for about 3-4 days in the fridge.

Tinna July 29, 2012
I don't have a large food processor or blender. I have a small, simple, one blade unit. Will this work if I do small batches at a time?

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Gena H. August 30, 2012

I don't usually find that it works with a small processor. I'm sorry! Small batches may work, though -- so try it!

beejay45 March 29, 2013
I use a small processor all the time to make hummus. When I first tried this, I had no choice -- no full-size processor at that location, so I worked this method out. I put everything but the beans/peas in and whirl until the garlic is pretty much pureed. Then I add the beans/peas and dilute with a little water, if necessary. This has worked well for me for years. It just took a little thought to figure it out, and trial and error -- starting with everything together left me with a lumpy mess with chunks of garlic in it. The processor is pretty full, but not overflowing.
slewis2306 July 15, 2012
Great recipe....I'm trying this afternoon. Seeing Barbara's situation with the about substituting carrots for the peas? I think my second batch will experiment with that. Thanks a million.
Barbara B. July 15, 2012
This is brilliant! I have childrens' cooking school and through the 25 years of teaching kids to cook, it amazes me that they ALWAYS will eat homemade hummus. The sweet peas are a colorful and healthy addition, thank you. I'll be making this in our cooking camp soon!

Barbara Beery, owner Foodie Kids. Austin TX.