Vibrant spring peas and asparagus are the best spring twist on hummus! This asparagus pea hummus is silky smooth and pairs wonderfully with fresh vegetables and pita chips for dipping.
A bright and springy hummus is just what the doctor ordered! I’ve been cooking with all the spring veggies lately and absolutely loving it.
But this hummus? It’s been the #1 snack in my life for good reason cause honestly, have you ever seen more glorious bowl of green goodness?
Let’s just say my pita chips + fresh veg are VERY happy over here.
I’m sharing all my tips and tricks for a picture-perfect smooth and creamy hummus and spoiler alert: it’s not complicated at all! You can have this hummus on your table in only a few minutes and it stores great for up to a week for those necessary prep-ahead snacks.
This Hummus Features…
- Fresh asparagus spears and peas
- Lots of fresh herbs and lemon
- A silky smooth texture
Making the Hummus
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Chickpeas
- Baking soda
- Asparagus
- Peas
- Tahini
- Olive oil
- Parsley
- Garlic
- Lemon
- Spices
Blender vs. Food Processor
Either of these tools will work great for pureeing the hummus but I will always recommend going for the tool that has the most power so you end up with a silky smooth texture. I typically end up using my food processor, but use your best judgement!
Tips for Perfect Hummus
- Boil chickpeas – boiling the chickpeas with a pinch of baking soda for 15-20 minutes softens them perfectly which will help them break down into a creamy hummus much easier.
- Blanche asparagus and peas – a quick blanche will cook the asparagus and peas until tender and plunging them in ice water will immediately stop the cooking process so they don’t turn mushy.
- Use fresh lemon, garlic, and herbs – using these ingredients fresh is imperative for the best flavor.
- Thin hummus with ice water – using ice water in particular contributes to a light and creamy texture in this hummus.
Recipe Variations
Try these ideas for a different twist on this hummus.
- Use another veggie – try sun-dried tomatoes or roasted red peppers in place of the asparagus and peas.
- Try a different fresh herb – chives, cilantro, basil, or dill will all work great here.
- Add cheese – try a sprinkle of freshly grated Parmesan, asiago, or crumbled feta.
Serving Suggestions
This hummus is great with a variety of dippers! Try serving it with pita chips, tortilla chips, sliced cucumbers, carrot sticks, celery sticks, radish slices, or sweet peppers. You can also use it as a sandwich spread.
The sweet peas and asparagus really do work wonders in this beautiful hummus! Lots of lemon, garlic, and herb flavors play a vital role in the background and all around, it’s just the dreamiest bowl of hummus your chips will ever see.
Get ready cause you won’t want to ever stop dipping into this.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More hummus favorites to make next!
Asparagus Pea Hummus
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 teaspoon baking soda
- 5 oz fresh asparagus, ends trimmed and asparagus cut into 1-inch spears
- 1 cup frozen peas
- 1/3 cup tahini
- 2 tablespoons extra-virgin olive oil
- 1/4 cup lightly-packed parsley or dill
- 2 medium cloves garlic, minced
- 3 tablespoons freshly-squeezed lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Additional olive oil, cooked asparagus spears, peas, and fresh herbs for topping
- Vegetables or pita chips for serving
Instructions
- Place chickpeas and baking soda in a medium saucepan and cover with water. Bring to a simmer over medium-high heat, then reduce heat to medium-low and allow to simmer 15-20 minutes until some skins are floating on top of water and chickpeas are puffy.
- Drain chickpeas and discard any loose skins. Rinse chickpeas well in cold water until cooled and place in a food processor or blender.
- Fill same pot you used for the chickpeas with fresh water and bring to a simmer over high heat. Reduce heat to medium and add asparagus to water. Allow to simmer 2-3 minutes until asparagus is tender when pierced with a fork. Remove asparagus from water and immediately plunge in ice water to cool. Drain asparagus and place in food processor with chickpeas.
- Bring same pot of water to a simmer again and add peas. Cook 1-2 minutes until peas are bright green. Plunge in ice water, drain well, and add to food processor with chickpeas and asparagus.
- Add tahini, olive oil, parsley, garlic, lemon juice, zest, cumin, and paprika to food processor. Process or blend on high 3-5 minutes until hummus is creamy, scraping down sides as necessary. Season hummus with salt and pepper to taste.
- Scrape hummus into a serving bowl and garnish with a few drizzles of olive oil, asparagus, peas, and parsley if desired. Serve hummus with your choice of dipper and enjoy!
mart says
Delicious! I was looking for different way to use some lovely fresh asparagus & had to try this! used a combo of fresh herbs & omitted smoked paprika because of what I had on hand. Loved the asparagus pea combo!
Do you know if this will freeze? I’d like to make another batch while it’s perfect asparagus time here.
Sarah says
Hi there! Glad to hear this hummus was enjoyed. 🙂 Yes, it will freeze well for up to about 2 months.