How long does it take to make Pea Microgreens Hummus with Fresh Veggies?
This recipe takes approximately 25 min total.
25 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
Pea microgreens are best added fresh as a finishing ingredient. This creamy hummus made with pea microgreens adds a unique flavor twist, perfect for dipping fresh veggies or spreading on wraps.
This recipe takes approximately 25 min total.
Pea microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
1 can (15 oz) chickpeas, drained and rinsed
1 cup pea microgreens
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove, minced
Salt to taste
Fresh veggies for dipping (carrots, cucumbers, bell peppers)
In a food processor, combine the chickpeas, pea microgreens, tahini, lemon juice, olive oil, garlic, and salt.
Blend until smooth, adding a little water if needed to achieve desired consistency.
Taste and adjust seasoning as necessary, then transfer to a bowl.
Serve with an array of fresh veggies for dipping or spread on your favorite wraps.
Pea shoot microgreens are among the most versatile and broadly used microgreens in professional kitchens. They are known for their sweet, vegetal flavor, tender texture, and high visual yield per tray. Evidence on pea shoots typically focuses on protein content and vitamin profile relative to other legume sprouts.
• Pea shoots and young legume sprouts have been studied for their amino acid profile and vitamin C content.
moderate evidence• Flavor, texture, and nutrient content in pea shoots vary by variety, temperature, and harvest stage.
strong evidence• Pea shoots are commonly used raw as a salad base or garnish where cooking is not applied.
strong evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017