Sweet & Spicy Pea Hummus Made with Mint and Cayenne Pepper
Hey there! How was your Memorial Day weekend? Did you get the chance to fire up the grill? Enjoy some fun in the sun? Get together with family and friends? Eat delicious food until you grew a food baby? I did all of the above, and this pretty green sweet and spicy pea hummus with mint was a big part of my weekend.
This delicious hummus is made with peas instead of garbanzo beans and it’s pretty fabulous. I know that the traditionalists out there are banging their heads on a hard surface right now because, hummus needs chickpeas. Does it though? Is there a written rule that states that we can’t get creative with our dips and shake things up a bit? If there is, I haven’t seen it. Also, I’m in the rules are meant to be broken camp. 😉
The chefs at The Chopping Block in Lincoln Square, Chicago must be rebels like me because they’re the ones who taught me to make this pea hummus with mint and cayenne pepper. One of my BFFs had a cooking party there and my group got to make the hummus. I loved it so much that I had to share it with you.
This recipe is an interpretation of their recipe because I wanted to lighten up on the oil and play around with the amount of lemon juice and salt. Overall it tastes the same but it’s not as oily as the original version.
To make this sweet and spicy pea hummus made with mint and cayenne pepper you’ll need a food processor and a few minutes of time. You’ll also need several cups of peas—I used frozen because they’re convenient—fresh mint, garlic, lemon, cayenne pepper, olive oil, and salt. Whirl them up in the processor and start dipping. Easy peasy. Womp womp.
Sorry, it had to be said.
How to Make a Spicy Pea Hummus with Mint
Thaw the frozen peas or cook the fresh peas. Make sure that the peas are firm, not mushy
Blanch the garlic
Add the ingredients to the food processor (please squeeze the lemon juice, don’t add the whole piece. The picture above is just for show:) )
Process until the hummus is creamy and thick
I made this pea and mint hummus recipe for my family over the weekend and it was a huge hit. It was absolutely perfect on a hot day because the peas were so cool and refreshing and the cayenne pepper gave it just enough of a kick to make it interesting. And it’s so quick and easy to make that you’ll be able to whip it up in just minutes.
Let me know what you think if you make this, and make sure you check out my other recipes that feature protein rich and delicious peas.
Make this and take a picture of your gorgeous creation and tag us @veganosity on Instagram. We love seeing your photos!
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We’d be so grateful if you did. If you like this recipe and can’t wait to see what we’re going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
ONLY 3 MORE DAYS UNTIL WE ANNOUNCE THE WINNER OF OUR AWESOME GIVEAWAY TO CELEBRATE THE RELEASE OUR OUR COOKBOOK!!! HAVE YOU ENTERED? HAVE YOU PRE-ORDERED THE BOOK SO YOU CAN GET THE 3 EXCLUSIVE RECIPES THAT WE’RE SHARING WITH ALL OF OUR FRIENDS WHO PRE-ORDERED? IF YOU HAVE, THANK YOU! IF YOU HAVEN’T, GO AND ENTER NOW, YOU DON’T WANT TO MISS THIS!
- 3 cups of fresh or frozen peas – thaw the frozen peas if you use fresh peas cook them until they’re cooked through but still firm
- 2 cloves of garlic – blanched
- 3 tablespoons of lemon juice
- 8 mint leaves
- 1 tablespoon of olive oil
- 1/4 to 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of ground sea salt
- Thaw the frozen peas in cool water. Drain the water when they’re completely thawed. If you use fresh peas boil them until they’re cooked through but firm to the touch. You don’t want to use mushy peas.
- Peel and blanch the garlic cloves in boiling water for two minutes. Remove from the water with a slotted spoon.
- Put the peas, garlic, lemon juice, mint leaves, olive oil, cayenne pepper (start with 1/4 teaspoon and add more if you want it spicier), and sea salt in the food processor and process until its creamy and thick.
- Serve with pita chips or crackers. It also makes a great filling for a veggie sandwich.
- Store in an airtight container for up to three days. Note: The dip will become a bit watery after storing it because of the water content in the peas. It’s best eaten the day you make it.
The Nutrition Facts are an estimate only