Every time I have guests for dinner, I typically serve some sort of homemade hummus or vegetable spread as an entrée. Most of the time I end up making the good old chickpea hummus because it’s one of favourite spreads and everyone loves it. But if I’m pressed for time (because yes, I’m in that tiny group of crazy people who actually thinks that removing the chickpeas’ skins is the secret to making the perfect hummus), I use split peas instead.
This is an incredibly easy, yet really tasty bean spread that’s perfect served on top of toasted bread or used as a dip for raw vegetables. I love to dip carrots and turnips into this hummus, but peppers (cut into strips), raw broccoli florets and/or parsnips are also excellent options.
I always have this thing going on with the blog where I try to balance more complex recipes with everyday, casual ones. That balance is hard to strive because people who aren’t familiar with vegan cooking tend to prefer simple and straightforward recipes, whereas long time vegans and/or foodies appreciate bold and unusual combination of ingredients and techniques.
At the end of the day, I always try to stay true to myself and my cooking “style”. However, I hope that recipes like this one – that do not involve a long list of ingredients but deliver on flavour – inspire people to venture into cooking more vegan food and, most importantly, help break the misconception that eating vegan is all about pricy superfoods and green smoothies (nothing against both, it just totally annoys me when I hear people saying that – and I do, all the time).
Split Pea Hummus with Capers & Red Onion
serves a crowd
195 g / 1 cup green split peas, soaked overnight, drained and rinsed
¾ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 teaspoon za’atar
1 garlic clove, minced
2 Tablespoons extra-virgin olive oil, plus a little more for serving
3 Tablespoons lemon juice
2 Tablespoon warm water
65 g / half a medium sized red onion, finely chopped
27 g / 2 Tablespoons brined capers, rinsed, dried and chopped
Add the split peas to a large pot over medium-high heat. Add enough water to cover the peas by 2 cm (0.8 inches). Bring to a boil and, once boiling, reduce the heat to low-medium and cook for 20 minutes or until soft. Some foam might naturally form on top of the cooking liquid – in that case, just take it out with a slotted spoon.
Drain the peas once they are cooked and cooled. Add them to the bowl of a food processor along with the sea salt, black pepper, za’atar, garlic clove, olive oil, lemon juice and water. Run the machine until you get a very smooth hummus. If the mixture seems too dry, add 1 or 2 additional tablespoons of water.
Put the split pea hummus in a medium sized deep plate. Add the red onion and capers on top and finish with a generous drizzle of olive oil.
I love a good bowl of soup anytime of the year, but I tend to eat a lot more soup during the cold winter months. Usually people tend to think of soup as the kind of dish where they can throw in as many vegetables as they have lying around in the fridge. I tend to think the opposite actually, and like to take a “less is more” approach when it comes to soup making.
This soup in particular is made with three different greens (spinach, cabbage and turnip tops) and has sweet potatoes and a little amount of rolled oats in it to make it creamier and balance the greens’ natural bitterness. There’s also ginger for some heat, and a crunchy seed topping to keep things exciting. I usually make this soup using solely cabbage and chard, but I couldn’t find the latter this week on the market, so I just replaced it with spinach and turnip greens.
Turnip greens are very easy to find in Portugal, but my (little) travel experience tells me it’s not an ingredient that’s easily available in other parts of Europe. If you can’t find them, use chard instead. I’d just advise you against making this an all spinach soup – maybe it’s just me, but I find spinach a little bitter (specially the new Zealand variety, which is the one I’ve used here) and that’s why I like to pair it with another green partner. I want to thank all of you who visit this blog regularly and wish you a wonderful new year. I’ll be back soon. In the meantime, eat your soup! :)
Green Monster Soup with Za’atar Toasted Sunflower Seeds
For the soup:
2 Tablespoons olive oil
230 g / 1 large thinly sliced onion
5 garlic cloves, minced
23 g fresh ginger, peeled and grated
240 g / 2 medium sweet potatoes, diced
225 g / half a medium sized cabbage, thinly sliced
25 g / ¼ cup rolled oats
5 cups water
225 grams spinach leaves
180 g turnip greens
¾ teaspoon salt
½ teaspoon freshly ground nutmeg
For the za’atar toasted sunflower seeds
55 g /1/3 cup sunflower seeds
1 teaspoon olive oil
1 teaspoon za’atar
extra olive oil, lemon juice and za’atar for serving
For the za’atar toasted sunflower seeds: In a small bowl, combine the sunflower seeds with the oil and za’atar. Transfer the seeds to a skillet over medium-high heat and toast until they’re golden and fragrant (about 5 minutes). Reserve.
For the soup: In a large pot over medium heat, add the oil, onion, garlic and ginger and cook for 10 minutes, or until the onion has softened. If the vegetables dry out during this time, add a few tablespoons of water to loosen things up.
Next add the diced sweet potatoes, cabbage, rolled oats and 5 cups of water. Bring the soup to a boil and, once boiling, decrease the heat to medium. Cover and cook for 10 minutes or until the vegetables are cooked through.
Finally add the spinach and turnip greens as well as the salt and freshly ground nutmeg. Cook for additional 5 minutes, or until the spinach and turnip greens have shrunk considerably.
Transfer the soup to the bowl of a food processor. Working in batches, puree the soup until it’s creamy and smooth. Serve with plenty of za’atar sunflower seeds on top, an extra dizzle of olive oil and a squeeze of lemon juice.