Sweet and Spicy Pea Hummus with Mint! Try this sweet and spicy hummus made with peas instead of garbanzo beans. It's a lighter and fresher recipe that celebrates summer.


An easy and quick pea hummus made with mint and cayenne pepper. Perfect as a dip or in a sandwich.
Course Appetizer, Snack
Cuisine American
Prep Time 10 minutes
Servings 13 cups
Calories 38 kcal
Author Linda Meyer


  • 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
US Customary - Metric


  1. 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.
  2. Peel and blanch the garlic cloves in boiling water for two minutes. Remove from the water with a slotted spoon.
  3. 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.
  4. Serve with pita chips or crackers. It also makes a great filling for a veggie sandwich.
  5. 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.
  6. Enjoy!

Recipe Notes

The Nutrition Facts are an estimate only

Nutrition Facts
Amount Per Serving
Calories 38 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 91mg4%
Potassium 88mg3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 280IU6%
Vitamin C 15.1mg18%
Calcium 11mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.