Level up your dips with this super easy, 5-minute avocado pea hummus. Swap regular hummus’ tahini with avocado to get a super creamy base and use up 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 is to make your dips, I bet you won’t return to store-bought.

This avocado and 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. It pairs wonderfully with crackers or chips (try pita chips or sourdough crackers to take it to another level), and it’s great as a twist on avocado toast or dolloped on top of salads.

I’ve even spotted my aunt, who is a pea hater, digging into this lovely dip so even if you think you’re not a fan of pea, this dip may change your mind.

Ingredients

• 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 for me. 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 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. All you need to do is cover them in warm water and let them sit for a couple of minutes (you can get everything else you need ready during this time). Then just drain them and you can add them straight into the food processor with the other ingredients.

Add 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 an indent in the middle. Top with more scallions (a drizzle of ginger scallion sauce is an excellent addition here) and a sprinkling of spiced dukkah, then serve.

Got a question?

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

If you make this recipe, I’d love to hear from you! You can leave me a comment below.

5 Minute Avocado Pea Hummus (Just 6 Ingredients)

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★★★★★

5 from 1 review

• Author: Kate Alexandra
• Total Time: 5 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

Level up your dips with this super easy, 5-minute avocado and hummus. Swap regular hummus’ tahini with avocado to get a super creamy base and up that pesky bag of frozen peas I bet you have hanging out in your freezer. It also happens to be vegan.

You’ll need a food processor or a blender for this recipe.

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Ingredients

Units MUS Scale 1x2x3x

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
• Juice of half a lemon (roughly 2 tablespoons)
• Big pinch of salt

To garnish –

• 1 tablespoon olive oil (or ginger scallion sauce, 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

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Instructions

1. Defrost the peas. Add the frozen peas to a large bowl, then cover with warm water. Leave for a couple of minutes, then drain.
2. Blend the hummus. Add the defrosted peas, the avocado, 2 garlic cloves, 2 chopped scallions, the lemon juice, 4 tablespoons of olive oil and a big pinch 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. Drizzle with a little olive oil (or ginger scallion sauce or chilli oil), then 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.

Notes

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: 5
• Category: dips
• Method: food processor
• Cuisine: mediterranean

Nutrition

• Serving Size: 50g
• Calories: 130
• Sugar: 1.8g
• Sodium: 326.3mg
• Fat: 11.5g
• Saturated Fat: 1.6g
• Unsaturated Fat: 9.2g
• Trans Fat: 0g
• Carbohydrates: 6.4g
• Fiber: 2.6g
• Protein: 2g
• Cholesterol: 0mg

Keywords: hummus, dip, avocado