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5 Minute Pea Hummus with Avocado

Jul 20, 2022 | 1 comment

Level up your dips with this super easy, 5-minute pea hummus. It uses avocado in place of tahini to get a super creamy base and is a fab use for that pesky bag of frozen peas I bet you have hanging out in your freezer!

Pea hummus with avocado in a small white plate, pita chips on the side on a grey marble background

I often think my desert island dish would be a spread of delicious dips with pita chips. Growing up in New Zealand, we were super spoiled with the dip selection in the grocery store. It wasn’t the same when I moved overseas, so I’ve developed LOADS of delicious dip recipes to fill the void. And honestly, once you realise how easy it actually is to make your own dips, I bet you won’t go back to store-bought.

This pea hummus is so fresh, and delicious and tastes like summer. You’ve got the sweetness from the peas, the creaminess from the avocado, the zing from the lemon juice and the sharpness of the scallions and garlic. Not only does it pair wonderfully with crackers or chips (try pita chips or sourdough crackers to take it to another level), but it’s great as a twist on avocado toast or dolloped on top of salads.


There are only 6 ingredients that go into this hummus, and they’re all things that can be easily picked up at the store (or in the case of the frozen peas, found hiding at the back of your freezer!)

Ingredients for pea hummus with avocado laid out on a grey marble background.
  • Frozen peas. You can finally make good use of that bag of frozen peas. I love having frozen veggies in the freezer to throw into dishes, but peas often get forgotten about. But in this recipe, they’re front and centre.
  • Avocado. Make sure you go for one that is properly ripe so it blends into a super creamy consistency. Classic hummus uses tahini to get that creamy consistency, but we’re using avocado here to keep with the fresh, green theme.
  • Lemon juice. Try to use fresh lemon juice if possible – the dip really needs it to bring out the flavours of the peas and avocado.

You’ll also need a food processor or a blender to make the hummus.

How to make it

Start by defrosting your peas. Get them into a large pot with a little salt and cover them in water. They won’t take long to defrost but cook them for 3 minutes just so they start to soften a bit. This will help them blend up into super creamy hummus. Drain them, then get them back into the pot with cold water. Drain again, then refill the pot with cold water and drain. This is to both cool them and to shock them in cold water to make sure the vibrant green colour stays. Set aside.

Get the drained peas into the bowl of your food processor along with garlic, scallions, avocado, lemon juice, olive oil and salt. Blitz for 2 minutes until a creamy dip forms (to make sure it blends evenly, scrape down the sides of the bowl a couple of times throughout the blending).

Transfer to a serving plate, ideally with a bit of a lip. Smooth down the top with the back of a spoon to make a little indent in the middle. Top with more scallions and a sprinkling of spiced dukkah, then serve.

Got a question?

How long will the hummus last?

It will last well for 4 days in the fridge, stored in an airtight container. I will often make it a day or two in advance if I’m prepping for a party and it’s absolutely fine.

How can I stop the avocado from going brown?

The lemon in the hummus will help to stop the avocado from going brown – but it’s also about air exposure and oxidisation. Another hack which I often use to make extra sure it stays vibrant green is to cover the top of the hummus in a container with cling film (literally press the cling film directly into the top of the hummus so it’s not exposed to the air) then pop the lid on. You can also cover the top with a layer of olive oil but I don’t love doing that because it can make the dip a little too oily when you mix it in to serve.

What to serve with the hummus

Like this recipe? Here are some other easy dips you might enjoy

If you make this recipe let me know in the comments below! I love hearing how you get on with my creations.

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Pea hummus with avocado in a small white plate, pita chips on the side on a grey marble background

5 Minute Pea Hummus with Avocado

  • Author: Kate Alexandra
  • Total Time: 9 minutes
  • Yield: 8 1x
  • Diet: Vegan


Level up your dips with this super easy, 5-minute pea hummus. It uses avocado in place of tahini to get a super creamy base and is a fab use for that pesky bag of frozen peas I bet you have hanging out in your freezer!


Units Scale

For the hummus –

  • 250g/9oz frozen garden peas
  • 1 ripe avocado, halved and flesh scooped out
  • 2 scallions (spring onions), roughly chopped
  • 2 garlic cloves
  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon salt

To garnish –

  • 1 tablespoon olive oil (or chilli oil)
  • 1 scallion (spring onion), thinly sliced lengthways and placed in a glass of cold water (this will make them curl up)
  • 1 tablespoon dukkah


  1. Cook the peas. Get the 250g/9oz of frozen peas into a large pot, along with 1 teaspoon of salt. Cover them in water and bring to the boil over a medium heat. Simmer for 3 minutes, then drain. Transfer the peas back into the pot and cover with cold water. Drain and repeat this one more time. Set aside.
  2. Blend the hummus. Add the defrosted peas, the avocado, 2 garlic cloves, 2 chopped scallions, 2 tablespoons of lemon juice, 4 tablespoons of olive oil and 2 teaspoons of salt into the bowl of your food processor or blender. Blitz for 2 minutes, until a creamy hummus forms. Stop to scrape down the sides of the bowl a couple of times if needed to make sure everything is being blended evenly. 
  3. Garnish and serve. Transfer the hummus to a serving plate and make a little dip in the middle with the back of a spoon. Add the curly scallions and finish with a sprinkling of dukkah. Serve with pita chips, sourdough crackers, your favourite chips or use for a twist on avocado toast.


STORAGE INSTRUCTIONS: Store the hummus in an airtight container in the fridge for 4 days. The lemon juice will help the colour stay green but it will start to dull the longer it’s exposed to the air. To make sure it doesn’t discolour at all, cover the top of the hummus in the container with a piece of cling film and then pop the lid on so it’s not exposed to the air at all.

INGREDIENT NOTES: It’s important to use a ripe avocado here, for the best creamy consistency. You could replace the garden peas with edamame beans if you like.

  • Prep Time: 4
  • Cook Time: 5
  • Category: dips
  • Method: food processor
  • Cuisine: mediterranean


  • Serving Size: 50g

Keywords: hummus, dip, avocado


I’m Kate, the creator behind Dished. I love creating flavour packed, simple (ish) recipes for you, designed for every day and special occasions.





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1 Comment

  1. Jan

    This was amazing at a party over the weekend!! So quick and we all loved it


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