Indy Power: Peas make for a vibrant variation of classic hummus

After all the Christmas food my body craves vibrant, nutrient-dense foods.

This dip is the perfect way to ease yourself back to normality with a boost of greens, protein and healthy fats. It’s ideal for New Year’s entertaining, serve it with whatever you like – crunchy crackers, crudité or crisp toasted sourdough.

Serves 6. Gluten free & vegan


200g frozen peas

20g pine nuts

Juice of 1 lemon

1 clove of garlic, peeled

Sea salt and pepper

95g tahini

1 tbsps olive oil


Cook the peas in boiling water for about 3 minutes until bright green.

While they’re on, toast the pine nuts in a pan on a medium heat until golden.

Drain the peas and rinse them with cold water to cool them. Add them to your blender with the lemon juice, garlic and a good pinch of sea salt and pepper.

Blend until smooth. Add the tahini and continue blending until smooth and creamy.

Serve with the toasted pine nuts on top, a drizzle of olive oil and a sprinkling more of salt and pepper.

It’s time for New Year’s resolutions and like last year, I’m all about trying new things and improving on something rather than giving up or cutting something out. It’s much kinder to ourselves and more rewarding to set positive goals; maybe you could try eating plant-based one day a week, go to bed half an hour earlier every night, drink more water or remember to bring your own bags grocery shopping. It doesn’t have to be huge – small, consistent intentions can make a huge difference to your lifestyle. This year I want to make yoga a weekly priority, go phone-free an hour before bed and make an even bigger effort to reduce my single-use plastic consumption.

Indy loves

Finally I have a local spot near me that’s great value and seriously delicious: Soup ramen in Dun Laoghaire, Co Dublin ( Thanks to my Japanese granny, my ramen standards are pretty high and I absolutely love this little gem. My favourite thing on the menu is the deep-fried kimchi. It has the best light, super-crisp coating, but the actual kimchi is what makes it so good: it’s the real deal, the homemade kind with the perfect balance of tangy and hot. Next I get the vegan kimchi (again) ramen, which has just the right amount of heat and the broth is rich and worth slurping every last drop, which is rare for meat-free bases. The cafe also brews its own kombucha and my family tell me the fried chicken is pretty great.

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