In a small bowl, combine lemon juice and minced garlic, allowing it to sit for about 10 minutes.

Microwave the frozen peas in a bowl with a splash of water for 2-3 minutes. Rinse under cold water and drain.

In a food processor, combine chickpeas, cooked peas, garlic-lemon mixture, tahini, olive oil, and mint leaves. Blend until smooth.

Dice the cucumber and add to the hummus mixture. Blend until fully incorporated and smooth.

Taste and adjust seasoning with sea salt, then blend briefly to incorporate.

Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with fresh mint.