Easy Green Pea Hummus with Cucumber & Mint

Call me biased, but this green pea hummus is seriously good. Featuring the lemon, garlic, tahini, and olive oil you'd expect to find in regular hummus, this version includes mint leaves and cucumber for a fresh and vibrant dip that's packed full of flavour.

If you don't want to include the cucumber, simply add a few tablespoons of cold water to make sure the hummus whips up into a light and fluffy consistency.

Looking for more ideas for plant-based dips? Check out these recipes for broad bean dip, spiced black bean dip, and lemony butter bean dip.

Why you'll love it

• It's a nice alternative to regular hummus
• You can have it ready to serve in under 10 minutes
• It uses frozen peas and canned chickpeas for convenience
• The cucumber adds a refreshing flavour as well as water content to make the mix light and fluffy

Recipe testing notes

• Food processor: It's best to use a food processor (rather than a blender) as it'll be easier to scrape down the sides.
• Lemon zest: If you want a little more lemon flavour, try adding a small amount of lemon zest and increase to taste.
• Cucumber: The high water content of the cucumber means you probably won't need much extra liquid. If you don't want to include it, simply add a few tablespoons of cold water instead.

Which peas are best?

I just used regular ol' frozen peas for this. If using fresh green peas (lucky you), it's up to you whether you want to cook them for a few minutes or add them straight outta the pod.

If you're into all things green peas, check out some of these: 👇

Canned chickpeas for the win

As much as I love to cook dried chickpeas from scratch, it does take a bit of forward planning if you're wanting to use them in a recipe.

Tinned chickpeas, on the other hand, have already been cooked as part of the canning process and simply need to be drained and rinsed before using.

I add canned chickpeas to loads of meals (including regular hummus) – here are a few of my other favourites:

What you'll need

To make this delicious green pea dip, you'll need:

• Green peas to provide one half of the base
• Chickpeas for the other half
• Lemon juice for a nice citrus note
• Garlic for its subtle aroma
• Tahini to add rich flavour and nutrients
• Extra-virgin olive oil to create a smooth final texture
• Fresh mint for its distinctive flavour
• Cucumber for a refreshing twist

How to make green pea hummus

Optional step: For a more mellow garlic flavour, combine the lemon juice and minced garlic in a small bowl and leave for a few minutes before continuing with the next step.

Prepare the peas according to package instructions (I usually microwave them for a few minutes in a microwaveable bowl with a splash of water).

Cool them down by running under cold water, then drain away any excess liquid.

To a food processor, add the chickpeas, green peas, lemon juice, minced garlic, tahini, olive oil, and mint leaves.

Sprinkle with a good pinch of salt and blend for 30-60 seconds until well combined, scraping down the sides if necessary.

Add the diced cucumber and blend again until smooth.

The water content of the cucumber should mean you won't need much extra liquid, but you can add a small amount of cold water if the mix seems too thick.

If not using cucumber, you'll probably want at least 3-4 tablespoons of cold water.

Once the hummus is light and fluffy, adjust the seasoning to taste and serve.

Serving suggestions

I like to top this off with an extra drizzle of olive oil and a pinch of sumac (a tangy, bright-red spice). You could also add fresh mint leaves, toasted pine nuts, or super seed mix.

Enjoy with delivery vessels such as flatbread, tortilla chips, or carrot sticks, or add to wraps along with the likes of baked falafel, roasted chickpeas, three-bean salad, or cumin roasted cauliflower.

Recipe FAQ

Variations and tips for green pea hummus

• Dried mint: I'd recommend using fresh mint if possible, however dried is fine if you don't have the option. Start with a small-ish amount (1 teaspoon) and then add more to taste.
• Other fresh herbs: The recipe only calls for mint, but herbs such as basil and coriander would also work.
• Other beans: White beans such as butter beans, cannellini beans, or haricot beans would work in place of the chickpeas (see also this recipe for butter bean hummus).

More vegan recipe ideas

If you liked this recipe, you might also enjoy:

You can also check out my full library of vegan dips and snacks.

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