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5 Minute Pea Hummus with Avocado

Name: 5 Minute Pea Hummus with Avocado
Prep time: 4 min
Cook time: 5 min
Total time: 9 min
Cuisine: mediterranean
Ingredients: 250g frozen garden peas; 1 ripe avocado, halved and flesh scooped out; 2 spring onions, roughly chopped; 2 garlic cloves; 4 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon salt; 1 tablespoon olive oil; 1 spring onion, thinly sliced lengthways and placed in a glass of cold water (this will make them curl up); 1 tablespoon dukkah (try my easy dukkah recipe!)

Jul 20, 2022 | 1 comment

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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 supermarket. It’s really not the same in the UK 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, it’s the perfect taste of 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 spring onions and garlic. It’s seriously good. Not only does it pair wonderfully with crackers or crisps (try my 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.

Ingredients

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 in a colander, 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.

Water being poured into a large black pot filled with peas.

Draining peas from large pot into a silver colander in the sink.

Chop up your spring onion. It’s getting blitzed up so don’t worry about doing this too finely or precisely, roughly chopped is fine. Slice your avocado in half.

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

Olive oil being added to the bowl of a food processor with avocado, garlic and peas.

A gold spoon in the bowl of a food processor with blitzed pea hummus.

It’s now ready to serve! 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 curly spring onion and some dukkah, then serve.

Hands adding curly spring onions to the plate of pea hummus on a grey marble background.

Close up of a pita chip with pea hummus on it, with a plate of pea hummus in the background.

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.