Green Pea Curry Hummus

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Bowl of Green Pea Curry Hummus topped with fresh cilantro and peas

Two things we love: Curry Paste and Hummus. So how could they not be delicious together? That’s what we thought. Spoiler alert: They’re a match made in culinary heaven.

Let us show you how this magical dip is made!

Wood and marble cutting board filled with ingredients for making our flavorful Green Pea Curry Hummus recipe

This recipe is simple to make, requiring just 30 minutes to prepare.

Sautéing shallot in a cast iron skillet for our Green Pea Curry Hummus recipe

We sautéed shallot and garlic in olive oil to provide a more subtle flavor than raw garlic and onion. Then we added the mixture to a food processor along with fresh ginger, chickpeas, green curry paste, tahini, lemon juice, lime juice, salt, and cilantro. Major swoon.

Food processor with freshly processed Green Pea Curry Hummus topped with peas

Chickpeas serve as a protein- and fiber-rich base, while tahini adds a dose of healthy fats and serious creaminess to this delicious, Thai-inspired hummus.

Let’s not forget the hidden star ingredient: Peas! Throw in a handful at the end for a boost of color, texture, and plant protein.

Top down shot of a wood bowl of Green Pea Curry Hummus for a delicious veggie-packed dip

Using a carrot slice to scoop up a bite of Green Pea Curry Hummus from a wood bowl

We hope you enjoy this hummus as much as we do! It’s:

Fresh
Flavorful
Aromatic
Simple
Rich in protein and fiber
& Delicious

If you’re into creative hummus recipes, check out our Roasted Jalapeño Hummus, Golden Goddess (Turmeric) Hummus, White Bean Pumpkin Hummus, Butternut Squash Hummus, Roasted Beet Hummus, and Garam Masala Hummus with Toasted Sesame Seeds.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of Green Pea Curry Hummus topped with fresh peas and cilantro

Green Pea Curry Hummus

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.
Author Minimalist Baker
Print
Bowl of Green Pea Curry Hummus topped with peas
4.43 from 7 votes
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 6 (1/2-cup servings)
Course Appetizer, Dip
Cuisine Gluten-Free, Thai-Inspired, Vegan
Freezer Friendly No
Does it keep? 4-5 Days

Ingredients

  • 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

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.

Video

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 (1 of 6 servings)

Serving: 1 half-cup servings Calories: 178 Carbohydrates: 10.9 g Protein: 5.4 g Fat: 10.9 g Saturated Fat: 1.5 g Sodium: 412 mg Potassium: 192 mg Fiber: 4.8 g Sugar: 4 g

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Reader Interactions

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    • Support @ Minimalist Baker says

      Hi Jennifer, we haven’t used split peas to make hummus and aren’t sure how it would turn out. If you give it a try, we would love to hear how it goes!

  1. Ann Vanischsk says

    I found the recipe rather lacking in flavor. I added more lemon juice, salt, and then crushed red pepper to give it a little bit of heat. Not sure I would make it again.

    • Support @ Minimalist Baker says

      Hi Ann, sorry to hear this didn’t turn out as you were hoping! Would you mind sharing what brand of green curry paste you used?

  2. Fenna Corry says

    I made this last night. I did not have green curry paste so used red. I doubled the peas and did chop them in with the rest of the ingredients (I didn’t think 1/2 cup would be enough). I didn’t have shallots so caramelized one sweet onion. I really like this recipe! I didn’t have lime juice on hand and just doubled the lemon juice. This is definitely a keeper for me.

  3. Jonathan Nyce says

    I made this just as written and put it in wraps with some Garam Masala-seasoned roasted sweet potatoes. Wow. I wouldn’t change a thing with this and I’m already thinking about how to make and use another batch for next week. Thanks for keeping my inspired!

  4. Anna says

    Tried this recipe yesterday, it’s delicious. Actually this is the first hummus i made and i was delighted that it was a success:) thank you :)

  5. Ellen Antes says

    This dip was amazing! Loved by all in my family, including my sister whose diet consists of lunchables, her fiance, who is the world’s pickiest eater, and my mom, who claims she hates Indian food.

    We’re officially calling this the “Green Dip” and I already have requests to make it again.

  6. F&F says

    Yumm! I tried this out almost immediately after reading the recipe, as I had all of the ingredients. It turned out delicious. My only critique is that having both lemon and lime juice can overwhelm the flavor a bit, but other than that, it’s a really great recipe!

    • Dana @ Minimalist Baker says

      I agree that one or the other would also work just fine here. Glad you liked it!

  7. Nicole says

    This was yummy! Thanks for all the interesting dips lately. Made it as is with the exception of buzzing in the peas with the chickpeas instead of stirring them in. Ended up adding a couple splashes of water to help the blending/consistency. Might add more curry paste next time.

    • Dana @ Minimalist Baker says

      It’s not too spicy, depending on the brand. You can start with less and work your way up!

  8. Mareema says

    Hi!

    I love the idea of this recipe but I have a food intolerance to sesame. Is there anything else i could subsitute in place of the tahini?

    Thanks!

  9. Alyssa O'Mara says

    This looks great! Have you tried cooking your canned chickpeas? It makes the Hummus even creamier.