© Chef Michael Smith 2018
Hummus is most often made with dried legumes like chickpeas but it’s just as delicious whipped up with fresh, green peas. Especially when it’s brightened with lots of spicy flavour balanced with cool mint. And what better dipper for dipping such dip than a crispy pita chip? What a great way to fill Half Your Plate with fruits and vegetables!
Yield: Serves 4 to 6
For the pita chips
2 tablespoons of your best olive oil
2 tablespoons of honey
1 tablespoon of sriracha
1 teaspoon of cinnamon
For the hummus
2 cups or so of freshly shucked or frozen peas
the zest and juice of 1 lemon
2 tablespoons of tahini
1 clove of minced garlic
1 teaspoon of ground cumin
1/2 teaspoon of Sriracha or your favourite hot sauce
1/2 teaspoon of salt
a handful of fresh mint, a cup or so of loosely packed leaves
Begin with the pitas. Prepare and preheat your oven to 350°. Turn on your convection fan if you have one. Whisk together the oil, honey, hot sauce and cinnamon. Brush each pita evenly then lightly sprinkle with salt. Stack the works then cut into six or eight pie-shaped wedges. Arrange the pieces on a baking tray and bake until toasted and crisp, about 10 minutes.
Meanwhile make the hummus. Bring a small saucepot of lightly salted water to a steady simmer. Toss in the peas and cook until they’re bright green and tender but not soft. Drain well and rinse with cold water for a few moments.
Toss the peas into your food processor along with the lemon, tahini, garlic, cumin, salt and mint. Pulse and process until smoothly pureed. Serve and share with lots of crisp pita chips for dipping!
Vegetables aren’t just for supper; they’re great for anchoring snack time too. You can use edible-pod pea varieties like sugar or snap peas to make this hummus. They’re just as delicious and simple to prepare. In a pinch you can even use frozen peas.
This classic pasta dish is an easy way to show off the flavours of spring and fill Half Your Plate with lots of delicious asparagus. The super-simple sauce and streamlined method lets you cook the veggies and pasta at the same time. You’ll love the tangy bright flavours and watching bowls empty all around you!
This is by far my favourite way to cook and serve broccoli. It’s super-simple, super-speedy and super-tasty and because you’re not boiling the broccoli and leaching away nutrients and flavour, it’s also super-healthy.
As the broccoli steams it’s perfumed – but not overwhelmed – with garlic. You can also add your favourite flavours. After trying this method once or twice you’ll quickly realize how easy it is to modify with your own ideas. Feel free to experiment because this will always be the best way to get a head of steaming broccoli on the table in ten minutes flat!