Pea hummus



Pea hummus is an original springtime variation of the typical Middle Eastern dish, chickpea hummus, to be enjoyed as an appetizer, spread on toasted bread crostini or served with pita or falafel, in the traditional way. We've kept the tahini from the original recipe, an aromatic sauce made from sesame seeds, which gives this ancient cream its distinctive flavor. To speed up the preparation we used a blender, a valid alternative to a pestle and mortar. Try our recipe and experiment with other delicious variations of homemade hummus:


for about 3 1/2 cups hummus
Peas 3.3 lbs (1.5 kg) - (to shell)
Precooked chickpeas 6 oz (170 g)
Tahini ⅔ cup (80 g)
Extra virgin olive oil ½ cup (100 g)
Lemon peel 1
Lemon juice ⅓ cup (80 g)
Mint 10 - leaves
Fine salt to taste
Black pepper to taste
to garnish
Black sesame seeds to taste
Sesame seeds to taste

How to prepare Pea hummus

To prepare the pea hummus, shell the peas to obtain about 370 g 1. Bring a pot of salted water to the boil 2. Blanch the peas for about 3 minutes 3.

Drain 4 and rinse them under cold water and ice 5 to maintain their color. Pour the peas into a mug and add the chickpeas 6.

Season with the tahini 7, pour the extra virgin olive oil 8 and the lemon juice 9.

Salt to taste 10 and flavor with lemon zest 11. Also add the mint leaves 12.

Blend with an immersion blender 13. Once you have obtained a homogeneous cream 14, adjust the salt and pepper. Serve the pea hummus with mint leaves, pepper and mixed sesame seeds 15.

How to store

Hummus can be stored in the refrigerator for 3-4 days, closed in an airtight jar and covered with a layer of oil. Freezing is not recommended.


You can use frozen peas as an alternative to fresh ones. You can flavor the hummus with chili pepper or cumin.