Pea hummus: the recipe for the fragrant and colorful variant

  • Green peas (fresh or frozen)
    250 grams

  • Tahina
    2 tbsp
    • 650 kcal

  • Lemon

    • 750 kcal
  • Garlic
    1/2 clove
    • 0 kcal

  • pine nuts, already peeled
    3 tbsp

  • mint

    1 tuft
    • 0 kcal
  • Extra virgin olive oil
    to taste
    • 0 kcal

  • salt
    to taste
    • 21 kcal

Calories refer to 100 grams of product

L’pea hummus and the summer variant of the famous cream made from chickpeas, typical of middle eastern tradition. In our fragrant and delicate version, I fresh peas they are blanched in water and then cooled in water and ice, to stop cooking and keep their brilliant color. Once cooked, they are mixed with tahini, lemon juice, garlic and extra virgin olive oil: the end result is a green sauce tasty and enveloping texture, perfect to accompany croutons, tarallini and raw vegetables on the occasion of a aperitif with friends. Find out how to do it by following the step by step instructions and tips.

How to make pea hummus

pea hummus

Blanch the peas in lightly salted boiling water for about 5 minutes.

pea hummus

As soon as the peas are tender, drain them (2) and collect them in a bowl with cold water and ice cubes, to stop the cooking and keep the bright green color. Reserve a spoonful of peas.

pea hummus

Collect the peas in the bowl of a blender and add the garlic, lemon juice, tahini sauce (3) and 3 tablespoons of oil.

pea hummus

Mix everything until you obtain a smooth and homogeneous cream (4). Season with salt.

pea hummus

Transfer the pea hummus to a small bowl (5).

pea hummus

Meanwhile, toast the pine nuts in a non-stick pan (6). Turn off and let them cool.

pea hummus

Complete the hummus with the grilled pine nuts and reserved peas, season with another drizzle of oil and serve with croutons (7).


If the season allows, it is recommended to use gods fresh peas and in pods, to be shelled with the hands; if they are not available, you can replace them with frozen or already boiled and preserved in glass jars.

For an even fresher and more fragrant touch, try adding a few leaves of basil and of mint, then mix everything until you get the desired consistency.

For a even more decisive taste, you can cook the peas in a pan with a drizzle of oil and a little spring onion, finely chopped, slightly withered.

You can sprinkle the surface with a pinch of sweet paprika and black and white sesame seeds.

If you love hummus, try these reinterpretations of the traditional sauce as well.


Pea hummus can be stored in fridge, closed in a jar or glass container, for maximum 2-3 days. You can also freeze it for 1 to 2 months.