This green pea hummus is a refreshing twist on the traditional chickpea-based dip. Made with green peas, chickpeas, tahini, and lime juice, this hummus is smooth, creamy, and full of vibrant color. I love making it as a quick snack, appetizer, or healthy spread—it’s ready in just about 10 minutes and always tastes better fresh. Homemade Green Pea Hummus Recipe

Why You’ll Love This Recipe

I really enjoy this recipe because it’s light, flavorful, and simple to prepare. The bright green color from the peas makes it look as good as it tastes. I can make it anytime with ingredients I already have at home, and it always feels like a gourmet upgrade to regular hummus. It’s healthy, protein-rich, and a fun way to sneak in more veggies without feeling like I’m eating a salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups green peas (fresh or frozen)
¾ cup cooked chickpeas
1 small garlic clove, peeled
2 tablespoons tahini
1 tablespoon lime juice
1 tablespoon extra virgin olive oil
Salt and pepper to taste

Directions

Cook the peas – I start by adding the peas to a microwave-safe bowl with 1 cup of water. I cook them for about 3 minutes, then drain and let them cool slightly. Sometimes, I roast the peas in a pan for a few minutes instead to give the hummus a slightly toasty flavor.
Blend everything – In my food processor, I combine the cooked peas, chickpeas, garlic, tahini, lime juice, olive oil, and seasonings. I blend until smooth and creamy, adding a bit of water if needed to get the perfect texture.
Garnish and serve – I like to roast a few extra peas in a bit of olive oil until golden brown and sprinkle them on top with a drizzle of olive oil and a touch of paprika. Then it’s ready to serve with pita, crackers, or veggie sticks.

Servings and Timing

Servings: 8
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes

Each serving has around 74 calories, making it a light and healthy snack or appetizer.

Variations

I love customizing this hummus depending on my mood.

To make it spicy, I add a jalapeño or a pinch of red chili flakes.
If I don’t have tahini, I use almond butter or cashew butter for a nutty flavor.
For an extra green hue, I blend in a handful of fresh spinach or parsley.
Sometimes, I skip the chickpeas altogether and use only green peas for a lighter version.

Storage/Reheating

I store leftover green pea hummus in an airtight container in the refrigerator for up to 4–5 days. When I’m ready to serve it again, I give it a good stir and add a small drizzle of olive oil to refresh its creamy texture. It’s best served cold or at room temperature—no reheating needed.

FAQs

How do I make the hummus smoother?

I like to remove the skins from the chickpeas before blending. It makes the texture silkier and creamier.

Can I freeze green pea hummus?

Yes, I can freeze it for up to 2 months. I store it in small portions and thaw it in the refrigerator before serving.

What can I serve with green pea hummus?

I enjoy it with pita bread, cucumber sticks, carrot sticks, or even spread inside wraps and sandwiches.

Can I make it without chickpeas?

Absolutely. I can replace chickpeas with more green peas or even white beans for a slightly different texture and flavor.

Is it okay to use lemon juice instead of lime?

Yes, I often substitute lemon juice when that’s what I have on hand. It gives a similar tangy freshness.

Conclusion

This homemade green pea hummus is a simple yet flavorful twist on a classic favorite. I love how quickly it comes together, how fresh it tastes, and how beautiful it looks on any snack table. Whether I’m entertaining guests or just craving something light and healthy, this vibrant hummus never disappoints. It’s one of those recipes I’ll keep coming back to—fresh, nutritious, and irresistibly delicious.