Do try out this heavenly creamy and chunky green pea hummus with ricotta cheese and mint! This fresh and easy green dip is a great alternative for the classic mezze dipping sauces!
Well then by the looks of it, it seems like we are in for a blazing hot summer this year!
So what better way to beat the heat with a chilled and creamy dip like this refreshing smashed green pea hummus below! It is hearty and minty, light and creamy at the same time thanks to the ricotta cheese that is in it.
Colorful Messe Dip
Boy this green pea dip is packed with such lovely flavors, it is so damn good…
And yet again another dip that is also so damn easy to prepare as well!
Truth be told, this flashy green pea dip is a great alternative for the classic chickpea hummus.
Easy Smashed Pea Hummus with Ricotta & Mint
I am a very kind person in general but this time I will be upfront here.
Someone once left an angry comment below this recipe. Cussing and stating that I had no right to call this creamy green pea dip a green pea ‘hummus’ because it did not contain chickpeas at all. God almighty. Some people clearly have a hard time thinking out of the box.
Sigh.
You can spread it on some bread for lunch like I did.
Appetizer or Lunch
Or serve it as a dipping appetizer together with some breadsticks, nachos or toasted French bread. And don’t you forget that extra drizzle of olive oil in the end…
I just can’t wait to start up some summer finger food parties!
Oh another green pea recipe that you will love when that summer heat is being relentless for days: my Spanish chilled green pea and avocado soup! Also known as crema fria de aguacate y guisantes in Spanish.
Enjoy!
Easy Smashed Pea Hummus with Ricotta & Mint Recipe
A chunky pea hummus with ricotta cheese and mint! This fresh and easy dip is a great alternative for the classic mezze dipping sauces!
- 1 lb frozen green peas (450 g)
- 1 small red onion
- a handful fresh mint chopped finely
- 1 large garlic clove
- 2 tbsp ricotta
- a handful fresh radishes sliced
- olive oil
- pepper
- salt
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Peel and chop the red onion and the garlic clove. Pour a splash of olive oil in a medium saucepan and place it over medium heat. Add the chopped shallot and garlic.
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Cook for 4 to 5 minutes until the onion is translucent but still crunchy. Then add the frozen peas.
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Stir and cook for another 4 to 5 minutes until the peas are thawed. Then season with a pinch of pepper and salt. Then take the pan off the heat and add the ricotta cheese.
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Stir well until the ricotta has kind of melted away. Check the seasoning and add extra pepper or salt to taste if necessary. Then let the peas cool down fully. Once cooled transfer all of this to a clean blender (keep a tablespoon of cooked peas aside for garnish if you like).
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Blend the peas for only a couple of seconds until they are kind of smashed but still chunky. Don’t blend them into a puree. Do this in batches if necessary. Then add the smashed peas to a large mixing bowl. Drizzle with some olive oil and add the freshly chopped mint.
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Stir and check the seasoning on last time. Then add pepper and salt if necessary. Scoop the smashed peas in a clean bowl. Garnish with the sliced radishes and the rest of the cooked green peas if you kept some aside. Then sprinkle with some freshly ground black pepper and an extra drizzle of olive oil. Serve at room temperature.
