Green Pea Hummus (Vegan, Gluten-Free)

I love adding a new twist to hummus. And this green pea hummus is just the thing. The addition of peas adds a warm, spring green flair to this classic hummus. Not to mention the addition of more fiber, protein, and phytochemicals found in those petite peas. Making your own homemade hummus is a cinch—just throw these 6 ingredients (not including pantry staples) into the blender or food processor, and whiz them up to make creamy, delicious hummus in no time. 

What’s great is that you can store almost all of these items in your pantry or freezer, so that you can have these ingredients on hand whenever you want to make up a batch. You can also switch up the type of beans you choose for hummus. White beans work really well as a swap for chickpeas in this recipe.

You will always find a container of hummus—like this recipe—in my fridge. It’s a go to for veggie dip, a spread on sandwiches and wraps, an accompaniment for whole grain crackers or flatbread, a topping for salads, and a sauce for savory entrees, such as veggie balls, lentil patties, and falafels. When I serve hummus as a party dip, I like to flourish the top with a creative garnish. This photo above shows hummus served in hand-painted pottery bowls I picked up on my trip to Morocco, a drizzle of good EVOO, a sprinkle of smoked sea salt, and a decoration of dried edible flowers and herbs I picked up on my trip to South Tyrol, Italy last summer. So, go forth and be creative with your hummus!

Green Pea Hummus (Vegan, Gluten-Free)

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(4 votes, average: 4.25 out of 5)
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4.3 from 4 reviews

• Author: The Plant-Powered Dietitian
• Yield: 2 1/2 cups 1x

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Ingredients

• 1 15-ounce can chickpeas, drained (reserve juice)
• 2 garlic cloves, minced
• 3 tablespoons lemon juice
• 2 tablespoon tahini
• 2 teaspoons extra virgin olive oil
• ½ teaspoon red pepper flakes
• 1 cup frozen peas, thawed, drained

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Instructions

1. Place drained chickpeas, garlic cloves, lemon juice, tahini, olive oil, red pepper flakes and peas in the container of a blender.
2. Add about half of the reserved chickpea juice. Process mixture until smooth, scraping down sides as needed. Add additional chickpea juice as needed to make a smooth, thick hummus.
3. Chill until serving time. Serve with whole wheat pita, fresh veggies, and sandwiches.
4. Makes about 2 1/2 cups of hummus (about 10 servings)

Nutrition

• Serving Size: 1/4 cup
• Calories: 78
• Sugar: 3 g
• Sodium: 184 mg
• Fat: 3 g
• Saturated Fat: 1 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 0 mg

Keywords: vegan hummus, green pea hummus, healthy appetizer

For more plant-based hummus recipes, check out some of my favorite at The Plant-Powered Dietitian:

Beet White Bean Hummus
Tomato Pesto Hummus
Cranberry Jalapeno Hummus

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