Yield: approximately 3 1/2 cups

Tofu ups the protein in this beautiful minty green version of hummus. The peas–fresh if you can get them, though frozen works perfectly well–lend a delicate earthy sweetness. And the lemon zest, olive oil and garlic and onion powders round out the flavors with depth and a little zing.

I love it served simply as a dip or spread with some kind of toasty chip, but I also love it in my Vegan Puff Pastry Sandwich Filled with Roasted Asparagus, Green Pea Hummus and Vegan Orange-Chipotle Mayonnaise.

Vegan Green Pea Hummus

12 ounces Silken firm tofu
16 ounces fresh or frozen peas, thawed
Zest of one lemon
Garlic and onion powder to taste (about ¼ teaspoon each)
Coarse sea or kosher salt to taste
Freshly ground black pepper
Optional: 2 generous tablespoons nutritional yeast
4 tablespoons olive oil
Serve with: pita, bagel or plantain chips. My favorites of the latter are spiked with chili, lime and salt and are available at some Hispanic markets.

Combine first 7 ingredients in the bowl of a food processor fitted with a metal blade. Puree until almost smooth and then drizzle in olive oil until very smooth. Refrigerate covered if not serving immediately. Serve with pita, bagel or plaintain chips. Of the latter, I love the ones seasoned with chili, lime and salt, available at some Hispanic markets.