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