Main image of Green Pea, Edamame & Mint Dip

Green Pea, Edamame & Mint Dip

10 min




10 ingredients or less

For a fresh, and protein-packed take on the classic hummus dip, we've chosen to swap out the chickpeas for green peas and edamame. It makes for a vibrantly green spread, perfect to enjoy with fresh veggies, crackers, or in a sandwich!


(¼ cup per serving)


10 min


7 min


3 min


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Free from

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tree nut

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  • 1 cup (134 g)
    frozen green peas
  • 1 cup (150 g)
    frozen shelled edamame beans
  • 3 Tbsp (45 mL)
  • 3 Tbsp (45 mL)
  • 1 Tbsp (15 mL)
    olive oil
  • ½
    lemon, juiced
  • 2
    cloves garlic
  • 1 tsp (3 g)
    ground cumin
  • ½ tsp
  • 10 (6 g)
    fresh mint leaves

Optional garnish

  • small raw radish
  • toasted pine nuts
  • toasted sesame seeds
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  1. Cook the peas and edamame in a saucepan of boiling water for 3 minutes, or according to package instructions, then drain.
  2. Place all ingredients in a food processor and blend on high until creamy, stopping to scrape down the sides as needed.
  3. If you would like the consistency to be creamier, add a bit more tahini, or if you would like more zest, add more lemon juice.
  4. Plate, sprinkle on garnish, serve, and enjoy!


Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Darshana - July 23, 2021, 3:07 p.m.

I substituted frozen spinach for peas (as I ran out), and it was still absolutely delicious and creamy! Great on toast topped with chilli flakes/dukkah for lunch. Thanks for the great flavour combo 😊

PUL Team - July 25, 2021, 8:17 p.m.

Love the sub, Darshana! So glad you enjoyed the dip 😃

Victoria - July 8, 2021, 9:48 p.m.

This was okay. I loved the idea of using edamame and peas, but I think I was expecting a different flavor profile.

Kerryn - June 12, 2021, 9:09 a.m.

I just made a batch for my dinner guests tonight and forgot the garlic! It still tastes sensational. I also had to substitute fresh lemon verbena leaves for lemon juice. Still tastes amazing. Thank you for this recipe and the opportunity to make better food for myself, family and friends, and to impress them all too!!

PUL Team - June 13, 2021, 12:30 a.m.

We're so grateful the dip was enjoyed during your special evening! Thank you for the review and support, Kerryn 😃

Cris S - June 5, 2021, 5:43 p.m.

This was delicious! I loved it, especially in the suggested combination with sprouts and radishes! 😁

PUL Team - June 6, 2021, 12:05 a.m.

So incredible to hear, Cris, thank you! 🥰

Louise Magnusson 🇸🇪 - April 19, 2021, 2:10 p.m.

A lovely variation on the original hummus recipe!! I love peas, and they pair so well with the mint leaves. I tried this hummus as a condiment for a cooked meal instead of the regular carbohydrate choices (like potatoes), which was a success. I prepared 11 servings, which were sufficient for lunch during four days. Amazing! However, I have to be careful with the water; I think that the hummus will be less liquid using half the amount of water. I guess peas contain more water (also from the cooking process) than chickpeas

PUL Team - April 20, 2021, 4:59 a.m.

We're so glad you enjoyed the dip, Louise! We do find peas a bit more watery than chickpeas as well 🙂