I am always trying to get my kids to eat more veggies.  I adore spring peas (and I want them to, also!). Yes, peas are starchy and comforting, but they are sweet, too.  Plus, the petite ones are a tender, delicate accompaniment in many dishes.  I’ll put my nutrition geek hat on for a minute — they are a good source of fiber, as well as vitamins A and C.


I am using frozen petite peas in my hummus making venture today.  I adapted a recipe from renowned chef, Gale Gand as I recently attended a Facebook LIVE cooking event hosted by 30seconds with her.  It was AMAZZZZING!  I’ve made hummus with other beans, but never with peas.  This will be fun!

hummus ingredients




I love simple eats! Try my Minty Sweet Pea Hummus #recipe #simplecravingsrealfood Click To Tweet

Minty Sweet Pea Hummus


Makes 2 cups (serves 4 – 1/2 cup servings each)


16 ounces frozen petite sweet peas, thawed

2 cloves fresh garlic, peeled

4 large mint leaves

1/4 cup extra-virgin olive oil

1/4 cup hemp seeds, ground in a small food processor or by hand with mortar and pestle

1 large dash sea salt


Put all ingredients into a food processor or blender.  Pulse to desired consistency.

Serve as a spread on toast points or rice cakes or as a dip with crackers, baby carrots or cucumbers.

Store leftovers in the fridge for up to a week.  It tastes even better after it sits for a bit as the flavors blend together nicely.

Enjoy eating simply,