Middle Eastern · 10 min
Sugar Snap Peas with Sun-Dried Tomato Hummus
- 10 min
- 2–6 servings
- 335 kcal / serving
A creamy sun-dried tomato hummus pairs with fresh sugar snap peas for a light, crunchy weeknight bite. The smooth chickpea spread and crisp vegetables come together quickly for a simple, balanced plate.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 1 clovegarlic
- ½lemon
- 1 (8 oz) pkgsugar snap peas
- 6sun-dried tomatoes, oil-packed
- lemons
From the pantry: cumin, ground, extra virgin olive oil, paprika, salt, tahini
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · hand or regular blender · measuring cups · measuring spoons · silicone spatula
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
Shopping list by aisle
Produce
- 1 clovegarlic
- ½lemon
- 1 (8 oz) pkgsugar snap peas
- lemons
Pantry & dry goods
- 1 (15 oz) cangarbanzo beans (chickpeas)
Sauces, oils & condiments
- 6sun-dried tomatoes, oil-packed
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lemon | ½ | 1 | 1 ½ |
| sugar snap peas | 1 (8 oz) pkg | 2 (8 oz) pkg | 3 (8 oz) pkg |
| sun-dried tomatoes, oil-packed | 6 | 12 | 18 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the sugar snap peas and pat them dry.
- Juice the lemon; set the juice aside and reserve half of the lemon peels if desired.
- Open and drain the garbanzo beans, then add them to the blender.
- Peel and roughly chop the garlic; add it to the blender.
- Chop the sun-dried tomatoes and add them to the blender along with water, tahini, olive oil, cumin, paprika, and salt.
- Blend on high until the mixture is very smooth, adding water a little at a time until you reach a creamy consistency.
- Taste and adjust seasoning if needed, then prepare to plate.
- Place a portion of the hummus on each plate and arrange the sugar snap peas alongside.
- If you like, drizzle a touch more olive oil over the hummus before serving.
- Split the hummus and snap peas between plates and serve without delay.
Two tips
- Make ahead: refrigerate the hummus up to 1 day and stir before serving.
- Serving idea: sprinkle a pinch of paprika on top for color and extra olive oil if desired.
Nutrition per serving
- Calories
- 335 kcal
- Protein
- 14 g
- Carbs
- 42 g
- Fat
- 14 g
- Fiber
- 12 g
- Sodium
- 308 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.