Sugar snaps, english peas and sweet peas have shown up in abundance at the Santa Fe Farmer’s Market in the past 3 weeks. Christine Curran turns them into a Sweet Pea Hummus.
By Christine Curran
Sugar snaps, english peas and sweet peas have shown up in abundance at the Santa Fe Farmer’s Market in the past 3 weeks. While most often these sweet peas are consumed on our back from the market because they are so crisp and fresh…those who made it to the kitchen counter inspired me to create an old favorite of mine. Sweet Pea Hummus.
While most people are well versed with the traditional Chickpea Hummus recipe, Sweet Pea Hummus adds a subtle sweetness to the mix that will have you hooked after your first taste. It is great as a dip for vegetables, breads and crackers, or you can spread it on sandwich bread and join it with sprouts and grilled veggies. There is a freshness to this hummus that keeps you feeling light in the heat of the summer months. 
Sweet Pea Hummus
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This Sweet Pea Hummus offers a delightful twist on the classic, with a subtle sweetness that pairs perfectly with vegetables, breads, or as a sandwich spread.
Ingredients
- 1 cup (240 ml) chickpeas, cooked or canned
- 1 cup (240 ml) sweet peas or English peas, fresh and removed from their shell, or frozen and brought to room temperature
- 3-5 cloves of roasted garlic
- 1 tbsp tahini
- 1 tbsp olive oil
- Juice of 1 lemon
- Salt, to taste
- Water, as needed
Instructions
- In a food processor, combine the chickpeas, sweet peas, roasted garlic, tahini, olive oil, and lemon juice.
- Blend the mixture until smooth, stopping occasionally to scrape down the sides of the bowl.
- Gradually add water, a tbsp at a time, and continue blending until the hummus reaches your desired consistency.
- Season with salt to taste and blend again briefly to incorporate.
- Transfer the hummus to a serving bowl and enjoy as a dip with vegetables, breads, or crackers, or use as a spread for sandwiches.
Notes
- For a smoother texture, ensure peas are at room temperature before blending.
- Adjust the amount of garlic to your taste preference.
- Store leftover hummus in an airtight container in the refrigerator for up to 3 days.
- Serve with fresh vegetables, pita bread, or use as a sandwich spread with grilled vegetables and sprouts.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 2
- Sodium: 150
- Fat: 5
- Carbohydrates: 15
- Fiber: 4
- Protein: 5
- Cholesterol: 0
Find it online: https://honestcooking.com/sweet-pea-hummus/
If You Liked This Recipe, You’ll Love These
- How to Make Hummus Without Tahini
- How to Make Perfectly Smooth Hummus
- Smoked Salmon Dip
- Chilean Pebre Sauce
Frequently Asked Questions
How is sweet pea hummus different from traditional chickpea hummus?
The recipe uses equal parts chickpeas and fresh or frozen sweet peas (1 cup each). The article says the peas add a subtle sweetness and a light, fresh quality that distinguishes it from standard chickpea hummus, making it particularly appealing in warmer months.
Can I use frozen peas instead of fresh?
Yes — the ingredient list specifically allows for frozen peas brought to room temperature. The notes say ensuring the peas are at room temperature (not cold) before blending helps achieve a smoother result.
Why does the recipe call for roasted garlic rather than raw?
The recipe specifies 3–5 cloves of roasted garlic. Roasting mellows the garlic’s sharp bite into a sweeter, more rounded flavor that complements the peas without overpowering them — raw garlic would be too pungent. The notes also suggest adjusting the garlic quantity to taste.
What a great combination of flavours! Love it!
Thanks Jess. The peas really add something special to the recipe. It is good!
I love every kind of hummus, this is new to me but so irresistible!
Thanks Giulia! I hope you get to try it out.
Christine