Fresh Field Pea Hummus

Fresh Field Pea HummusHummus is, of course, awesome. Even more awesome is the fact that the standard garbanzo bean/tahini  version is just one of many.

I’ve tried Roasted Beet Hummus, Sweet Potato Hummus  and most recently Fresh Field Peas

I cooked up the field peas from the UT Sustainable Food Center’s farm basket and came up with a light green version to add to the repertoire. I didn’t happen to have any Tahini on hand and substituted sesame seeds. That might be my go-to moving forward, as straight sesame seeds lent a much fresher flavor than the sesame paste.

At this point, I’d find it difficult to pick a favorite hummus recipe, but this is absolutely a contender.


  • 2 cups fresh peas
  • 4 cups salted water
  • 2 large garlic cloves
  • 2 T freshly squeezed lemon juice
  • 2 T sesame seeds
  • 2 tsp. cumin
  • 1 tsp. Kosher salt
  • 1 tsp. black pepper
  • 2 T olive oil
  • 1/2 cup of fresh parsley
  • 2-4 T water


  • Add peas to 4 cups of  salted water in a large sauce pan. Bring to a boil and simmer covered for about 25 minutes or until peas are soft.
  • Drain and rinse peas. Combine all ingredients in a food processor and blend until smooth, adding more water to achieve desired consistency.
  • Chill and serve with pita chips or vegetables.

4 thoughts on “Fresh Field Pea Hummus”

  1. Good to know about substituting sesame seeds for the tahini – they would be much easier to keep on hand. I have substituted peanut butter but not very successfully.

  2. Joan made something similar to this years ago and I was never able to get it right. I can’t wait to try this.

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