Emerald Bowls with Pea Hummus

This pea hummus tastes of springtime.

Here's a rhetorical question - Hummus is life, right?

I'm a huge fan of hummus. However, this was not until my first year of university. Honestly, I used to think it was gross; but it grew on me, and before I knew it, I was putting hummus on everything I could possibly think of.

I transitioned from using store-bought hummus, to making my own (which was a million times better). So this is a take on the classic hummus recipe that I use. Hummus is traditionally made with chickpeas, however, using green peas not only make this a lovely green colour and add a little extra goodness, but they also give it a sweeter flavour.

This pea hummus is super easy and delicious! It’s quick to make and full of flavour from the sweet peas (fresh or frozen).

Interesting fact, strictly speaking, green peas are not actually in the vegetable family. They are part of the legume family, plants in this family produce pods with seeds inside. Common legumes that you have probably heard of are lentils, chickpeas, beans and peanuts.

Green peas are one of the best plant-based sources of protein, which is why they can be so filling, combined with the high amount of fiber they contain.

We could all use more fiber in our diet as well, to help with our digestive health; and we're in luck here, as green peas contain a ton of fiber.

On the topic of fiber, zucchini is a vegetable that I've grown to love. I wasn't always a fan, but like wine and brussel sprouts, zucchini has proven to be an acquired taste. This green veggie is an outstanding source of manganese and vitamin C, and is also a great source of dietary fiber.

While I paired this hummus with rice, kale and zucchini, you could use this on top of pasta if you'd wish - like a spin off pesto. I think this would be a great alternative, if you're looking for a higher protein sauce.

So much green in this bowl, the creamy, slightly tart and bright hummus pairs nicely with the smokiness of the tofu, while the rice offers the perfect canvas to support it.

EMERALD BOWLS WITH PEA HUMMUS

Serves 4-5

INGREDIENTS

VEGETABLES AND RICE

1. 2 medium zucchinis, sliced into 1/2 inch rounds

2. 1 tbsp extra virgin olive oil

3. 1/2 tsp sea salt

4. 1 bunch kale (8 cups), torn into bite-sized pieces

5. 2 cups water

6. 1 cup uncooked rice

7. 1/2 cube chicken stock (I make my own)*

PEA HUMMUS

1. 1 clove garlic

2. 2 cups peas (fresh or defrosted)

3. 1/4 cup pumpkin seeds or hulled pistachios

4. 1/4 cup extra virgin olive oil

5. 2 tbsp lemon juice

6. 1 tsp sea salt

ASSEMBLE

1. 1 block smoked tofu (I like Soyganic), cubed**

2. Freshly ground black pepper

INSTRUCTIONS

1. Preheat the oven to 400°F.

2. On a large baking sheet, toss the zucchini in some olive oil and salt. Roast for 40 minutes, until soft and beginning to brown. Remove from the oven and toss with the kale. Return to oven for 5 more minutes, until kale is bright green and wilted.

3. Meanwhile, in a medium pot, add the 2 cups of water, chicken stock and rice, bring to a boil. Reduce to a simmer, and simmer for about 15 minutes. Remove from heat and fluff with a fork.

4. For the hummus, in a food processor, pulse the garlic until minced. Add the peas, nuts, lemon juice and salt. Blend until smooth, scraping down the sides as necessary. With the machine still running on low, slowly drizzle in the olive oil until mixture is creamy.

5. To assemble, using the rice as a base, portion the vegetable mixture between 4 plates or bowls. Top with the tofu and a large dollop of pea hummus. Sprinkle freshly ground black pepper as desired.

Serve and enjoy!

NOTES

*The chicken stock is totally optional.

**You can also sub the tofu for mozzarella.

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