Smoky Field Pea Hummus

We love a good summer dip that won't melt in our Southern heat. This is our new go-to. Use any legume you like and feel free to skip the ham topping if you want to keep this outdoor appetizer on the lighter side. 

Smoky Field Pea Hummus
Photo: Iain Bagwell
Hands On Time:
20 mins
Total Time:
3 hrs 30 mins
4 cups


  • 1/3 cup chopped smoked ham from hock

  • Vegetable cooking spray

  • 4 cups drained Classic Fresh Field Peas

  • 1/4 cup chopped fresh flat-leaf parsley

  • 1/4 cup olive oil

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon tahini

  • 1 garlic clove, pressed

  • 1 teaspoon kosher salt

  • 1 tablespoon extra virgin olive oil

  • 1/4 teaspoon smoked paprika

  • Pita chips


  1. Sauté ham in a small nonstick skillet coated with cooking spray over medium-high heat 3 to 5 minutes or until crisp.

  2. Process peas and next 6 ingredients in a food processor, adding up to 3 Tbsp. water, 1 Tbsp. at a time, as needed to reach desired consistency. Transfer to a bowl, and drizzle with 1 Tbsp. oil. Top with paprika and crisp ham. Serve with chips.

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