asparagus and pea pesto
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Asparagus and Pea Hummus

This Asparagus and Pea Hummus is so fresh and light to prepare. No beans, minimal oil and perfectly light for spring time. Use this as a spread, a dip or even on its own, it is such a bright, amazing dish that you will make this over and over again.

What is the difference in pesto and hummus?

Hummus and pesto are two different sauces that originate from different parts of the world and have distinct ingredients and flavors.

Hummus is a Middle Eastern dip made from mashed chickpeas, tahini (a paste made from sesame seeds), olive oil, lemon juice, garlic, and salt. It has a creamy texture and a nutty, slightly tangy flavor. Hummus is often served with pita bread, vegetables, or as a spread on sandwiches.

Pesto, on the other hand, is a sauce from Italian cuisine made from fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil. It has a vibrant green color and a strong, herbaceous flavor. Pesto is typically served with pasta, on sandwiches, or as a topping for pizza.

While both hummus and pesto are spreads that can be used as dips or condiments, they are made from different ingredients and have distinct flavors. Hummus has a creamy texture and a nutty flavor, while pesto has a more pronounced herb flavor and a thicker consistency.

So, while we have labeled this a hummus, it could probably just as easily have be called a pesto.

Ingredients in Asparagus and Pea Hummus:

asparagus and pea pesto
  • 1 bunch asparagus tough ends removed, chopped in 3” pieces
  • 1 cup frozen peas thawed
  • 2 Tablespoons olive oil
  • ½ cup vegetable broth
  • ¾ cup shredded parmesan cheese
  • ½ teaspoon lemon zest
  • Juice of ½ lemon
  • 1 teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon crushed red pepper flakes
  • A few dashes of hot sauce optional

Can asparagus and pea hummus be made in advance:

Totally, it keeps very well in the fridge for up to four days.

asparagus and pea hummus

Ways to Serve Asparagus and Pea Hummus:

Toast “Soldiers”: This is my favorite way to serve this asparagus and pea hummus to my kids. It is easy for them to pick up on their own and doesn’t yield a big mess. I use sourdough bread, toasted, with melted swiss or provolone cheese on top and then spread the asparagus and pea hummus over the top.

Dip: This works great as a dip. Use it for veggies like mini peppers or cucumbers or chips such as thin tortilla chips. Wheat thins or triscuits would also be great crackers to dip.

Pasta: Toss the pesto with cooked pasta, such as spaghetti or penne, for a quick and easy meal.

Crostini: Spread the pesto on toasted slices of bread and top with some shaved Parmesan cheese for a delicious appetizer.

Grilled Chicken: Use the pesto as a marinade for grilled chicken breasts or thighs.

Roasted Vegetables: Drizzle the pesto over roasted or grilled vegetables, such as zucchini, eggplant, or bell peppers.

Quinoa Salad: Mix the pesto with cooked quinoa, cherry tomatoes, and feta cheese for a light and refreshing salad.

Flatbread: Use the pesto as a sauce for a homemade flatbread pizza, along with some sliced tomatoes and mozzarella cheese.

Sandwiches: Spread the pesto on bread and use it as a base for a vegetarian sandwich with sliced avocado, tomato, and lettuce.

Frittata: Use the pesto as a topping for a vegetable frittata, along with some sautéed mushrooms and onions.

Try some of our other great non-traditional hummus recipes:

Radish Hummus Who wouldn’t fall for this fresh, bright-pink dip that has Springtime written all over it.

Broccoli Hummus Kids love this easy broccoli hummus recipe which also makes a great hummus spread.

Pea Feta Dip While not technically a “hummus”, this dip can be used in much the same way and has a great balance of flavor.

asparagus and pea pesto

Asparagus and Pea Hummus

5 from 1 vote
Prep Time 5 minutes
Total Time 5 minutes
Course Side Dish
Cuisine American
Servings 4


  • food processor


  • 1 bunch asparagus tough ends removed, chopped in 3” pieces
  • 1 cup frozen peas thawed
  • 2 Tablespoons olive oil
  • ½ cup vegetable broth
  • ¾ cup shredded parmesan cheese
  • ½ teaspoon lemon zest
  • Juice of ½ lemon
  • 1 teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon crushed red pepper flakes
  • A few dashes of hot sauce optional


  • Lightly cook the asparagus by either adding to boiling water for 2 minutes or placing in a dish with water and microwaving for 3 minutes.
  • Add the asparagus and all remaining ingredients to a food processor and pulse until well combined.

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