Fresh Pea and Lime Hummus with Garlic Pita Chips

Fresh Pea and Lime Hummus with Garlic Pita Chips

by Jen Johnson of Delightful Delicacies




The only thing constant about spring in Utah is my cravings for bright, fresh flavors and green food. For a snack, my little girl and I have been loving baked pita chips dipped in spreadable things like this green spring pea hummus while it rains, shines, and/or snows outside. Enjoy!


  • A few pitas, sliced into wedges
  • A few tablespoons butter
  • 1 garlic clove, smashed with broad side of a knife
  • 3 cups fresh or frozen peas
  • 1/4 cup peanut butter or tahini
  • 2-3 teaspoons adobo sauce (optional)
  • 1-2 tablespoons of a good quality olive oil
  • 1/2-1 teaspoon salt
  • 1 small garlic clove
  • 1/2 teaspoon lime zest
  • Juice of one lime
  • A large pinch or two of ground cumin
  • A tiny pinch of paprika
  • Fresh peas and olive oil to garnish



Combine the smashed garlic clove and butter, melt either on stovetop or in the microwave, then allow to sit for about 5-10 minutes for the garlic to infuse the butter.

Preheat oven to 375°F.

After you cut the pitas into wedges, brush the butter onto both sides and then spread the wedges out in an even layer on a baking sheet. Bake in the preheated oven for about 10-12 minutes, turning them over once halfway through until they are crisp.

While they are baking, combine the peas, peanut butter or tahini, adobo sauce, olive oil, salt, garlic clove, lime zest and juice, cumin, and paprika in a food processor. Process until smooth. Taste the hummus, adjusting seasonings to taste. If you would like the hummus to be chunky, add a handful of peas and process one or two pulses, just to combine.

Spoon the hummus into a bowl, top with fresh peas or a handful of an herb like cilantro or parsley, and a drizzle of olive oil. Serve with the pita chips alongside.


  • Adobo sauce is the sauce that chipotle peppers are usually stored in. If you cannot find chipotle peppers in adobo sauce, substitute it with a few drops of chili oil instead or simply leave it out.
  • Feel free to use tortillas instead of pitas – corn or flour tortillas work well. Adjust the baking time, as tortillas will require less.


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Article Posted 7 years Ago

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