This green pea hummus with basil is bright, creamy and on the table in about 15 minutes. The peas and garlic are cooked gently in olive oil first, then blitzed with chickpeas, lemon and a big handful of fresh herbs.
If you love blended sauces, try my creamy mint pea pasta or easy hummus pasta next!
Hummus is probably the best dip there ever was and I personally always have it in the fridge 365 days a year.
But you sometimes get tired of the classic version, so this green pea hummus is a very tasty alternative.
Most pea hummus recipes add raw garlic and thawed peas straight into the processor.
I cook them first in just a splash of olive oil, and it makes a world of difference.
This way, the hummus doesn't taste of raw garlic, and the peas become even sweeter.
Why you'll love this green pea hummus
- It's ready in just 15 minutes, just perfect for when you want a nice treat quickly.
- You can make it with frozen or fresh peas.
- The flavors are pretty amazing!
What you'll need
Olive oil - Just a splash to cook the garlic and peas in for a couple of minutes.
Garlic - I halve it lengthwise so it softens evenly in the oil.
Peas - If you use fresh peas, they need about 3 minutes to cook. For frozen peas, add a couple more minutes.
Chickpeas - This is what gives body to the hummus. Drain them but don't rinse.
Tahini - I only use two heaped teaspoons so the hummus actually tastes of peas.
Lemon juice and zest - For a burst of brightness!
Fresh basil - Lemon and basil are a wonderful combination, and once you try it in hummus, you won't go back!
Fresh parsley - For even more herby flavor.
Aquafaba - This is the liquid from the tin of chickpeas, which makes the hummus light and silky without any extra oil.
Pro tip
Make sure the heat is low when you cook the garlic so it doesn't burn. You just want to soften it a bit!
How to make green pea hummus
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Warm the olive oil in a frying pan over medium-low heat and add the halved garlic. Let it sizzle for a minute, then add the peas and cook for a few minutes until they're bright green and tender.
Tip the peas, the garlic and every last bit of oil from the pan into a food processor. Add the chickpeas, tahini, lemon juice and zest, basil, parsley, salt and your first splash of aquafaba, then blitz, scraping down the sides once or twice.
Keep blending and add more aquafaba a spoonful at a time until the hummus is as creamy as you like.
Taste, adjust the lemon and salt, then swirl it into a bowl and finish with a drizzle of olive oil and a few basil leaves.
Substitutions and variations
- Peas and mint is a classic combination and if you prefer it, swap the basil for mint leaves, or use half and half.
- Canned butter beans or cannellini beans work well instead of the chickpeas; use their water just like you'd do with aquafaba.
- If you don't like tahini, you can skip it; the hummus will be less nutty and you'll feel the peas more.
Helpful tips
- If using frozen peas, it's best to thaw them a bit just by running them under hot water.
- Drain the chickpeas over a bowl to catch the aquafaba. You'll only need 2-4 tablespoons in most cases, but it's always a good idea to reserve more.
- Blend for at least 2-3 minutes to achieve a really smooth, fluffy texture.
What to serve with green pea hummus
- Warm pitta, crackers and crunchy veggies
- A grazing board with mushroom pâté and zaalouk
- A bowl of chickpea tabbouleh for a full lunch
Leftovers and storage
- This green pea hummus keeps well in the fridge for up to three days in an airtight container. Drizzle a little olive oil over the surface so it keeps that lovely colour.
- Give it a good stir before serving and loosen it with a splash of aquafaba or water if it has thickened.
- You can freeze it for up to a month, although the basil loses some of its brightness.
If you make this green pea hummus, I'd love to know how you got on. Leave a star rating and a comment below!
Want more recipe inspiration? You can find me on Instagram, Facebook and Pinterest.
Green Pea Hummus
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, cut in half lengthwise
- 9 oz (250 g) peas, fresh or frozen
- 1 can (14 oz / 400 g) chickpeas, drained (reserve ½ cup aquafaba)
- 2 teaspoons tahini
- 1 tablespoon fresh lemon juice
- Zest of ½ lemon
- 10-12 fresh basil leaves
- 1 handful fresh parsley
- 2 tablespoons aquafaba
- ½ teaspoon salt
Instructions
- Heat the olive oil in a frying pan over medium-low heat. Add the garlic halves and cook gently for a minute.1 tablespoon olive oil2 garlic cloves
- Add the peas and stir to coat them in the garlicky oil. Cook for 4-5 minutes, stirring occasionally, until bright green and tender. Fresh peas usually need about 3 minutes.9 oz peas
- Take the pan off the heat and leave to cool for 5 minutes.
- Tip the peas, garlic and all the oil from the pan into a food processor. Add the chickpeas, tahini, lemon juice, lemon zest, basil, parsley, 2 tablespoons of aquafaba and the salt.1 can (14 oz / 400 g) chickpeas2 teaspoons tahini1 tablespoon fresh lemon juiceZest of ½ lemon10-12 fresh basil leaves1 handful fresh parsley2 tablespoons aquafaba½ teaspoon salt
- Blend for 2-3 minutes, scraping down the sides once or twice, until smooth.
- With the motor running, add more of the reserved aquafaba a tablespoon at a time until the hummus is as creamy as you like. You may not need all of it.
- Taste and adjust with more lemon juice or salt, then spoon into a bowl. Finish with a drizzle of olive oil and a few basil leaves.
Notes
- If using frozen peas, it's best to thaw them a bit just by running them under hot water.
- Drain the chickpeas over a bowl to catch the aquafaba. You'll only need 2-4 tablespoons in most cases but it's always a good idea to reserve more.
- For a pea and mint version, swap the basil for the same amount of fresh mint.
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