Spring Toast Recipe
A delicious toast with fresh peas to celebrate the season!
Spring Toast
Ingredients
- white bean hummus
- basil, arugula, or spigarello pesto
- fresh peas (english peas, snap peas or both)
- avocado oil
- chives
- sea salt
- black pepper
- greens and garnishes of choice
White Bean Hummus
- 13 oz cooked cannellini beans
- ¼ cup tahini
- 6 tbsp lemon juice
- ¾ tsp sea salt
- 3-5 garlic cloves
- 2 tbsp olive oil
- ½ tsp lemon pepper
- 1 tsp onion powder
- ¼ cup mixed fresh herbs
Instructions
Spring Toast
- Remove fresh English peas from their pods, or use whole snap peas and slice them into thirds. Heat oil over low to medium heat in a small pan and add the peas. Sauté for about 5 minutes, then set aside. Alternatively, steam them with 2 tablespoons of water, covered, for 5 minutes.
- While the peas are cooking, toast slices of sourdough bread.
- Spread white bean hummus on each slice of toast. Then spread basil pesto in the center on top of the hummus.
- Place some greens on top. I used mache from the garden. I also love to use frisée. There are plenty of options. Add the warm, but not hot, English peas over the top.
- Sprinkle with salt and pepper. Garnish with freshly chopped chives, herbs, french breakfast radish, lemon slices or lemon zest.
White Bean Hummus
- Blend all ingredients in a food processor, except the fresh herbs. Chop the herbs and add them last. A mixture of dill and mint works well, or you can use cilantro or parsley. Pulse a few times until they’re mixed in. Taste, and add a little more lemon or oil depending on your preference.
