Fresh Pea Hummus Crostini With Pea Tendril Garnish Recipes

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FRESH PEA HUMMUS

Mash these peas up for a nice spread to have with pita or crudites.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7



Fresh Pea Hummus image

Steps:

  • Bring a small pot of salted water to a boil. Add peas; cook until tender, about 2 minutes. Drain; run under cold water.
  • In food processor, pulse peas, cilantro, tahini, lemon juice, garlic, and cumin 30 to 40 seconds. Season with salt.

Nutrition Facts : Calories 74 g, Fat 4 g, Fiber 2 g, Protein 3 g, Sodium 98 g

1 cup fresh shelled peas
1/4 cup fresh cilantro
2 tablespoons tahini
2 tablespoons lemon juice
1 small clove minced garlic
1/8 teaspoon ground cumin
Salt

FRESH PEA HUMMUS CROSTINI WITH PEA TENDRIL GARNISH RECIPE - (4.3/5)

Provided by á-174535

Number Of Ingredients 11



Fresh Pea Hummus Crostini With Pea Tendril Garnish Recipe - (4.3/5) image

Steps:

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

1 1/4 cups fresh shelled green peas (from 1 1/2 pounds peas in pod)
1 cup canned garbanzo beans, drained
1/4 cup fresh Italian parsley, chopped
1/4 cup plain whole milk yogurt
3 tablespoons green onion, chopped
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)

FRESH PEA HUMMUS CROSTINI WITH PEA TENDRIL GARNISH

A bright, beautiful spring appetizer.

Provided by Myra Goodman

Yield Makes 25

Number Of Ingredients 11



Fresh Pea Hummus Crostini with Pea Tendril Garnish image

Steps:

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

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)

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