Fresh Pea Hummus


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

Photography Credit: Elise Bauer

My mother has always taken delight at the patches of mint that thrive along the edges of her house. “It keeps away the ants!” she insists.

I have no idea if this actually works, but having her advice firmly imprinted into the core of my being, I too cultivate patches of mint here and there.

Which means, that right about now, mid to late spring, we have lots of it. Good for tea, good for jelly, and awesome in an agua fresca with lime and cucumbers, mint also pairs perfectly with peas.


This is a simple dip with peas and mint, and some onion, sour cream, and tahini.

Hummus” implies that you are using chickpeas, so we are taking liberties with the name, by using regular peas as the base legume, instead of chickpeas.

It’s fresh and spring-y with the peas and mint. Serve it with pita chips or toasted rounds of sliced baguette.

Fresh Pea Hummus Recipe

  • 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

Special Equipment


1 Sauté onions: 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.

2 Add peas and water, boil: Add the peas and the water, cover and bring to a boil. Let this cook 5 minutes, then drain the peas and onions.

3 Purée in food processor: 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.

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Pea Dip with Lavender - from Kath Eats Real Food

Black-eyed Pea Hummus - from Kalyn's Kitchen

Fava Bean Dip with Goat Cheese and Garlic - here on Simply Recipes

Fresh Pea Hummus

Showing 4 of 8 Comments / Reviews

  • J Morgan

    Chickpeas are a legume too!

  • 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).

  • 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).

  • 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.

  • 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

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