Fresh Pea Hummus

A tangy, vibrant dip or hummus-like spread made from peas, tahini, sour cream and mint.

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4-6 as an appetizer.


  • 1 Tbsp olive oil
  • 1/2 cup chopped onion
  • 2 cups shelled peas, fresh or frozen
  • 3/4 cup water
  • 2 Tbsp tahini
  • 3 Tbsp chopped fresh mint (spearmint)
  • 2 Tbsp sour cream
  • 1/2 teaspoon black pepper
  • Salt to taste


1 Heat the olive oil in a small pot over medium heat. Add the chopped onion and sauté until soft and translucent, but not browned, about 4-5 minutes. Add the peas and the water, cover and bring to a boil. Let this cook 5 minutes, then drain the peas and onions.

2 Put the peas and onions into the bowl of a food processor and add all the remaining ingredients. Pulse until you have a rough purée. Serve chilled.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  1. Ali @ Gimme Some Oven

    LOVE the idea of adding mint. This looks delicious!

  2. Katrina

    This is so unique! Love it!

  3. Redd H from Salted Spoon

    At first when I read the title of this recipe I wasn’t sure, but looking at the ingredient list, it looks awesome!

  4. davidc1

    It does look good and sounds wonderful to make. I would like to try it too.

  5. Tracy

    This recipe reminds me a bit of a spring pea soup I had last week as a resort. The chef said she uses mint and basil to brighten the flavors. I hate split pea soup, but the spring pea soup was so delicious, and such a beautiful color that I devoured it before it even occurred to me that it was a “pea soup”- this spring pea hummus is a must try now that I realize the difference between split pea and spring (fresh) pea. too bad the peas won’t be ready for another two months where I live (7000 ft elevation in SW Colorado).

  6. Mallory

    I make something very similar with edamame beans, tofu, pistachios and herbs. I love adding peas too. So springy and fresh, even vegan to (without the sour cream in your case).

  7. Helen Burton

    why use water then pour it off as you would lose flavor and vitamins. How about 1/4 cup water and simmer it away? I will try it this way and report back.

  8. Miss Meat and Potatoes

    Delicious! I bet I would like it warm too.

  9. Dimple

    This looks like a very healthy diet! I want to try this at home. Thanks for sharing it. However, I do wonder if my kids will love mint paste the way I do. Again, thanks!

  10. Michele Garcia

    This recipe and the links to the other recipes using mint are perfect timing. I just trimmed our peppermint and chocolate mint plants back this morning and was wondering what else to make. I noticed the jelly and the agua fresca call for spearmint. Can I substitute the mint I have for the spearmint?

    I will clarify in the recipe that what is suggested is spearmint, not peppermint. In my opinion peppermint has a very different flavor, that isn’t necessarily compatible with the same recipes as spearmint. That said, I have no idea how peppermint will taste with the peas. If you try it, please let us know how it turns out! ~Elise

  11. Rocky Mountain Woman

    Perfect! I will peas and mint in the next few weeks from my friend’s garden…

  12. Jackie @Syrup and Biscuits

    This would make a great base for a soup, too!Thanks!

  13. Debra Kapellakis

    This looks and sounds amazing.

  14. hillary

    I made this last Wednesday for company and it was a big hit. I think I need to make another batch to have in the house this week. Thinking it would be delicious on a turkey sandwich.

  15. J Morgan

    Chickpeas are a legume too!