If using frozen peas, bring a medium pot of salted water to a boil. Add peas and blanch 1 minute until bright green and tender. Immediately transfer to an ice bath to stop cooking and preserve color. Drain well and reserve 2 tablespoons of the blanching water; if using fresh peas, cook until tender (2–3 minutes) and proceed the same.

Pulse base ingredients

In a food processor, add the drained peas, rinsed chickpeas, tahini, lemon juice, garlic clove, wasabi paste, and 1 tablespoon of neutral oil. Pulse several times to begin breaking down the mixture.

Process until smooth

With the processor running, slowly stream in the remaining neutral oil and the tablespoon of extra-virgin olive oil. Add 1–2 tablespoons of the reserved pea cooking water (or plain water) as needed to reach a smooth, creamy consistency. Process about 1–2 minutes until silky, stopping to scrape down the sides as needed.

Season and herb finish

Add the chopped dill, mint leaves, sea salt, and black pepper. Pulse briefly (3–4 short pulses) to fold herbs into the hummus while retaining a fresh flecked appearance. Taste and adjust seasoning — add another 1/2 teaspoon salt or extra lemon juice if desired, and more wasabi paste for heat if preferred.

Finish & Garnish

Transfer hummus to a shallow serving bowl. Use the back of a spoon to create a shallow well in the center. Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle lemon zest, and scatter toasted sesame seeds or microgreens if using.

To Serve

Serve immediately with toasted pita, assorted crudités (carrots, cucumber, radishes), or crackers. Hummus will keep covered in the refrigerator for up to 3 days; bring to room temperature before serving and stir gently to restore creaminess.