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

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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  • Jim Price

    I am a big fan of Bigga dried peas (Mushy Peas). Could one use mushy peas in this recipe?

    • Emma Christensen

      Hi, Jim! We haven’t tried it with bigga peas, but it sounds like they would work just fine. The flavor would obviously be different, but I think it would still make good hummus. Enjoy!

  • J Morgan

    Chickpeas are a legume too!

  • 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.

  • Jackie @Syrup and Biscuits

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

  • 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

  • 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.

    • Ryan

      I think you find with your method you will overcook the peas and the result will be an army green hummus rather a vibrant fresh amazing green colour :)

  • 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).

  • 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).

    • Jim Price

      Hi, Tracy. We probably know each other on FB. I live in Cortez.