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!
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!)
- 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?
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.
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
- Serve with my favourite homemade baked pita chips or sourdough crackers.
- Pair with miso grilled chicken or lamb koftas with a selection of colourful salads – I love it with this rainbow chopped salad, smacked cucumber salad or crunchy Asian-style slaw.
- Level up your avocado toast by using the hummus on Vogels-style bread or rosemary parmesan bread.
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.Print