The best Green Hummus With Breakfast Radishes
Happy first day of spring! What’s blooming in your world? There’s something undeniably magical about this season—the way the sun lingers a little longer, how the breeze carries that gentle scent of possibility (and maybe even a hint of wild thyme). It’s a reminder that nature nourishes us, just as we nourish it—what a beautiful exchange.
While doing my usual loop through the Union Square Farmer’s Market, I stumbled upon the most vibrant breakfast radishes at one of the stands. They immediately brought me back to my time working at abcV, where we served a dish with labneh, chips, and breakfast radishes that was an absolute hit at brunch. I used to prep trays and trays of those crunchy little beauties—three full sheet trays to start, and even that was never quite enough. During the rush of service, I’d always end up prepping more because the dish was that popular.
Inspired by those memories, I picked up a bunch and decided to pair them with some homemade hummus for a snack board moment. Honestly, it’s the best way to let those crunchy vegetables shine. Whether you're making a healthy hummus recipe like a classic tahini blend or something a little bolder like a green goddess hummus with fresh herbs and lemon, there’s no wrong turn here.
The fresh ingredients you find at farmer's markets make all the difference—especially when you’re working with simple recipes where every flavor counts. Use high-quality ingredients, give your hummus a sprinkle of red pepper flakes for a little heat, and serve it all up with pita chips or those lovely breakfast radishes for dipping.
It’s a great way to celebrate the season with food that feels alive, vibrant, and nourishing. Hummus is also a great addition to any spring table—whether as a starter, a great substitute for heavier dips, or simply your perfect choice for an afternoon snack with all the best flavor.
Ingredients You’ll Need
1 can of rinsed chickpeas (or 1 1/2 cups cooked chickpeas)
1/2 cup peas (fresh or frozen)
1/4 cup tahini
2 tbsp olive oil
1 clove garlic
2 tbsp lemon juice
1/2 cup fresh mint
1/4 cup fresh basil
1/2 cup fresh spinach
Salt and pepper to taste
2-4 tbsp cold water (adjust for desired consistency)
Directions
Prepare the ingredients: Drain and rinse the chickpeas if using canned. If using frozen peas, rinse them under cold water. If using fresh peas, just rinse them.
Process the hummus: Add the chickpeas, peas, tahini, olive oil, garlic, lemon juice, mint, basil, spinach, salt, pepper, and cold water to the bowl of a food processor.
Blend: Pulse the mixture until smooth and creamy, scraping down the sides as needed.
Season: Taste and add salt and pepper to your liking. Blend again to incorporate the seasoning.
Serve: Transfer to a bowl and serve with pita, veggies, or as a spread. Enjoy!
This green hummus is vibrant, herbaceous, and packed with fresh flavor!
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The Best Green Hummus With Breakfast Radishes
This green hummus is vibrant, herbaceous, and packed with fresh flavor!
Ingredients
Instructions
- Pare the ingredients: Drain and rinse the chickpeas if using canned. If using frozen peas, rinse them under cold water. If using fresh peas, just rinse them.
- Process the hummus: Add the chickpeas, peas, tahini, olive oil, garlic, lemon juice, mint, basil, spinach, salt, pepper, and cold water to the bowl of a food processor.
- Blend: Pulse the mixture until smooth and creamy, scraping down the sides as needed.
- Season: Taste and add salt and pepper to your liking. Blend again to incorporate the seasoning.
- Serve: Transfer to a bowl and serve with pita, veggies, or as a spread. Enjoy!
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