Recipes & Cooking

Springtime Sweet Pea Hummus

by The Culinistas

This springtime snack is quick, easy, and exactly what you want to be munching on between Zoom meetings. You get an extra serving of leafy greens from the arugula and filling plant based protein from peas and beans. Mint, cumin, and sumac (found in our spice set) are nuances that make this dip irresistible, plus plenty of good olive oil for those healthy fats. 

Sweet Pea Hummus

Prep Time: 20 minutes

Serves 6 to 7


3 c green peas, divided
1 c garbanzo beans
2 c arugula, packed
½ c mint
1 TB lemon zest
3 TB lemon juice
2 strips lemon peel, julienned Small mint leaves and tips½ tsp ground cumin
½ tsp sumac
¼ c plus 2 TB olive oil, divided
Kosher salt & and freshly ground pepper
Crudités, for serving

1.  In a large pot of boiling salted water, blanch the peas until tender, 2 to 3 minutes. Strain the peas and shock in ice water until completely cooled. Strain again and let the peas completely dry.

2. Make the hummus: In a large food processor, add 2 ½ c blanched peas, garbanzo beans, arugula, mint, lemon juice and zest. While the food processor is running, stream in ¼ oil and then season with salt and pepper. If the consistency is too thick, adjust with a few TB cold water.

3. Make the pea topping: In a small bowl, mix the remaining ½ cup blanched peas, remaining 2 TB oil, julienned lemon peel, mint, cumin, and sumac and then season with salt and pepper.

4. Spoon the hummus in a large serving bowl, and garnish with pea topping in the center. Serve with crudités.

A special thanks to Sylvie Rosokoff for the beautiful photograph.