Green Pea Hummus with Cucumber & Mint
This delicious green pea hummus includes mint leaves and cucumber for a fresh and vibrant dip that's packed full of flavour.
Ingredients
- 2 cups (300 g) frozen peas (see notes)
- 1x 14 oz (400 g) tin chickpeas, drained and rinsed
- 4 tablespoons (60 ml) fresh lemon juice (plus more to taste)
- 2 garlic cloves, minced
- 3 tablespoons tahini
- 2 tablespoons extra-virgin olive oil
- 8 fresh mint sprigs, leaves removed
- ½ cucumber, roughly diced (approx. 7 oz / 200 g)
- Sea salt to taste
Instructions
- 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 step 2.
- 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, drain away any excess liquid, and set aside.
- 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 >📸 See recipe steps >📖 Table of contents >
Notes
Fresh peas: 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.
Cucumber: The water content of cucumber is quite high, so blend this into the mix before deciding whether to add any extra cold water.
Lemons: For 4 tablespoons of lemon juice, you'll probably need a couple of lemons depending on their size. If you want a little more lemon flavour, try adding some of the zest (remember to grate before juicing).
Garlic: This recipe is deliberately not too garlicky, so feel free to add more if you prefer a stronger flavour.
Olive oil: For homemade dips, I'd recommend using a good-quality extra-virgin olive oil.
Storage: You can store this green pea hummus in the fridge for up to four days or freezer for up to six months.
See recipe testing notes and recipe FAQ sections for more info.
* The nutrition info below is for one serving, based on a total of ten servings.
Nutrition
Calories: 103kcalCarbohydrates: 10gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 190mgPotassium: 171mgFiber: 3gSugar: 2gVitamin A: 293IUVitamin C: 15mgCalcium: 30mgIron: 1mg
Nutrition Facts
Green Pea Hummus with Cucumber & Mint
Amount Per Serving
Calories 103
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 190mg8%
Potassium 171mg5%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 2g2%
Protein 4g8%
Vitamin A 293IU6%
Vitamin C 15mg18%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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