Green Pea Curry Hummus

Name: Green Pea Curry Hummus
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6 (1/2-cup servings)
Ingredients: 1/2 cup frozen green peas; 2 Tbsp olive oil; 2 medium shallots; 4 large cloves garlic; 1 tsp finely minced or grated ginger; 1 15-ounce can chickpeas; 2 Tbsp green curry paste*; 1/4 cup Tahini; 1 ½ Tbsp lemon juice; 1 ½ Tbsp lime juice; 1/2 tsp sea salt; 1/2 cup chopped fresh cilantro; crackers; Pita or pita chips; Freshly sliced vegetables

User Reviews

4.6

27 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings
6 (1/2-cup servings)
Calories
178 kcal
Course
Appetizer, Condiments
Cuisine
Thai, Middle Eastern, Vegan

Green Pea Curry Hummus

Valerie Marks

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Creamy, flavorful hummus infused with green curry spices, citrus, and herbs. Green peas add protein and texture to this easy dip that pairs perfectly with gluten-free crackers, pita, chips, or vegetables.

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Ingredients

Servings

1/2 cup frozen green peas (steamed and cooled)
2 Tbsp olive oil (divided)
2 medium shallots (minced // 2 shallots yield ~3/4 cup minced)
4 large cloves garlic (skin removed and slightly smashed/crushed)
1 tsp finely minced or grated ginger (or sub 1/4 tsp dried ginger)
1 15-ounce can chickpeas (rinsed and drained)
2 Tbsp green curry paste*
1/4 cup Tahini
1 ½ Tbsp lemon juice (1 small lemon yields ~1 ½ Tbsp or 22 ml)
1 ½ Tbsp lime juice (1 small lime yields ~1 ½ Tbsp or 22 ml)
1/2 tsp sea salt (plus more to taste)
1/2 cup chopped fresh cilantro (plus more to taste)

FOR SERVING optional

crackers (gluten-free, if needed)
Pita or pita chips
Freshly sliced vegetables

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Instructions

If you haven’t already done so, steam and cool green peas. Fill a medium saucepan with 1/2 -1 inch of water and place peas in a steamer basket over the water. Steam until vibrant green, then carefully remove steamer basket from heat. Allow peas to cool.
Heat a medium skillet over medium heat. Once hot, add 1 Tbsp olive oil, shallot, and garlic. Sauté, stirring frequently, for 2-3 minutes, or until softened and slightly browned. Remove from heat and set aside to cool.
To a food processor add remaining 1 Tbsp olive oil, ginger, drained chickpeas, curry paste, tahini, lemon and lime juice, salt, cilantro, and sautéed shallot and garlic. Mix/pulse until well mixed and mostly smooth. You may need to add a little water to encourage blending if too thick — keep in mind it will thicken up when refrigerated.
Taste and adjust seasonings as needed, adding more curry paste for intense curry flavor, ginger for zing, lime or lemon juice for acidity/brightness, salt for saltiness, or cilantro for freshness.
Once the flavor is where you want it, add peas and stir with a spoon to keep them whole, or pulse a few times to slightly chop the peas. Serve with another drizzle of olive oil and a little fresh cilantro.
We enjoy this dip with gluten free crackers (such as Mary’s Gone Crackers), but it would also be delicious with pita, pita chips, or vegetables. Store leftovers covered in the refrigerator up to 4-5 days.

Notes

*Ensure your green curry paste is vegan-friendly. Our go-to brands are Thai Kitchen and Thai True.*Nutrition information is a rough estimate calculated without optional ingredients. *Recipe as originally written makes ~3 cups hummus.

Nutrition Information

Show Details

Serving 1half-cup servings Calories 178 (9%) Carbohydrates 10.9g (4%) Protein 5.4g (11%) Fat 10.9g (17%) Saturated Fat 1.5g (8%) Sodium 412mg (17%) Potassium 192mg (5%) Fiber 4.8g (19%) Sugar 4g (8%)

Nutrition Facts

Serving: 6(1/2-cup servings)

Amount Per Serving

Calories 178 kcal

% Daily Value*

Serving	1half-cup servings
Calories	178	9%
Carbohydrates	10.9g	4%
Protein	5.4g	11%
Fat	10.9g	17%
Saturated Fat	1.5g	8%
Sodium	412mg	17%
Potassium	192mg	4%
Fiber	4.8g	19%
Sugar	4g	8%