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Fresh Pea Hummus Crostini with Pea Tendril Garnish

By Myra Goodman and Sarah LaCasse

4.1

(7)

A bright, beautiful spring appetizer.

Recipe information

  • Yield

    Makes 25

Ingredients

1 1/4 cups fresh shelled green peas (from 1 1/2 pounds peas in pod)
1 cup drained canned garbanzo beans
1/4 cup chopped fresh Italian parsley
1/4 cup plain whole-milk yogurt
3 tablespoons chopped green onion
2 tablespoons fresh lemon juice
2 teaspoons ground cumin
3/4 teaspoon salt
25 thin baguette slices, toasted
2 tablespoons extra-virgin olive oil
1/2 cup pea tendrils (for garnish)

Preparation

  1. Puree first 8 ingredients in processor until almost smooth. Brush toasts with olive oil and top with pea hummus. Garnish with pea tendrils.

TagsHummusDipPeaBean and LegumeVegetableChickpeaStarterDinnerNut FreeVegetarianQuickEasyNo-CookFood ProcessorSpringBon Appétit
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