5 Minute Avocado Pea Hummus (Just 6 Ingredients)

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

5 from 1 vote

5 Minute Avocado Pea Hummus (Just 6 Ingredients)

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.

Prep Time5

Total Time5

Course: dips

Cuisine: Mediterranean

Keyword: avocado, dip, hummus

Servings: servings

Calories: 130kcal

Author: Kate Phillips

Ingredients

For the hummus -

250 g/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

Instructions

Defrost the peas. Add the frozen peas to a large bowl, then cover with warm water. Leave for a couple of minutes, then drain.
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.
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.

Nutrition