Green Pea & Avocado Hummus
When I want a dip that’s fresh, flavorful, and somewhat unique, this is my go-to. It’s a breeze to whip up, packed with nutrition, and has become a staple in my kitchen—whether I’m serving it on a snack board, spreading it on sandwiches and wraps, or pairing it with crisp veggies.
I love how versatile it is! This recipe is the perfect base, and you can easily customize it to match your mood. Toss in fresh herbs like cilantro, basil, or mint for a bright, garden-fresh twist… or turn up the heat with ground cumin, cayenne, and a dash of smoky paprika. The possibilities are endless, and that’s what makes this dip a keeper! Check the notes section below for various combinations with specific measurements.
Why you’ll love this recipe:
- Silky smooth & vibrant: a gorgeous green hue from real, whole ingredients
- Packed with nutrients: rich in fiber, plant-based protein, and healthy fats
- Super customizable: add herbs for freshness, spices for warmth, or extra lemon (and zest) to perk things up.
- Quick & easy: no cooking required, just blend using a food processor or powerful blender and enjoy!
The magic starts with a simple combination: sweet green peas, creamy avocado, nutty tahini (sesame seed paste), zesty lemon, and a touch of garlic and black pepper. Together, they create a smooth hummus-like consistency with a hint of sweetness and earthy undertones.
I actually created this dip up for a family Wicked watching party when the movie first came out. I called it my “Elphaba Hummus” and served it alongside this Beet Hummus … which symbolized Glinda the Good Witch. It was fun! The two looked enchanting side by side, like a tastebud-friendly version of their iconic friendship, LOL.
If you’re game, I have plenty more hummus renditions for you to try! My Lentil Hummus and Edamame Hummus are proof that you don’t have to stick to chickpeas to create a creamy, irresistible dip. I love experimenting with different legumes and veggies to bring new flavors, textures, and nutrients to the mix.
Try my Mediterranean Hummus Board!
Sweet Pea Guacamole
Ingredients
- 2 cups frozen green peas, thawed
- 1 ripe avocado
- 2 tablespoons tahini
- 1 medium lemon, juiced (~2 tablespoons)
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder, or 2 minced cloves
- ½ teaspoon ground black pepper
Instructions
- Add all ingredients to a food processor or high-speed blender. Process until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning to your personal preference.
Notes
- Spice it up: Add a pinch of cayenne and/or a dash of smoked paprika for a little kick.
- Add herbs: Mix in 2 Tbsp of minced cilantro and ½ tsp ground cumin for a southwestern flair. Or, add 2 Tbsp of chopped mint for a refreshing summer twist.
- Make it extra zesty: If you love citrus, add some lemon zest (start with ½ tsp and add more as needed) for a bright finish.
- Turn it into a dressing: you can thin it out by adding a tablespoon of two of water until you reach the desired consistency.
I enjoyed this dip! I didn’t have tahini (and don’t care for the flavor anyway), so I added avocado oil and olive oil instead. The dip seemed a little sweet. Is there a better substitute for tahini? Greek yogurt?
Hi Judi, we’re so glad you enjoyed the recipe! You can try sunflower seed butter, or even almond or cashew butter in place of the tahini. You can also swap in hummus. All of these options should work well and provide a nice creaminess. The subtly sweet flavor you mention likely came from the peas! If you decide to try any of these swaps, let us know how it turns out—we’d love to hear your thoughts!
—Donna
Take 2: I added 2 to 3 tablespoons of Spinach Artichoke hummus instead of tahini. Family members at our Easter dinner gave a thumbs up.
Hi Judi, thanks for coming back to let us know how round two went! Spinach Artichoke Hummus sounds delicious—we’re thrilled your family agreed and that it was a hit at Easter dinner! We’re so grateful to have you as part of our community!
—Donna