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–+ servings
Two small, white appetizer plates carry a vegan green pea hummus tartine, topped with lemon zest and fleur de sel.
5 from 1 vote

Green Pea Hummus Tartine

Author - Gena Hamshaw
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Prep Time: 5 minutes
Cook Time: 25 minutes
Yields: 4 servings

Ingredients

Green pea hummus

  • 1 1/2 cups cooked chickpeas (1 14.5-ounce can, drained and rinsed)
  • 1 1/3 cups fresh or frozen green peas (defrosted according to instructions if frozen and blanched if fresh)
  • 3 tablespoons tahini
  • 2-3 tablespoons freshly squeezed lemon juice (to taste)
  • 1/2 teaspoon Kosher salt (more to taste)
  • 1 clove garlic, peeled and roughly chopped
  • 1/4 cup water

Tartines

  • 1 small bunch asparagus, trimmed (thinner stalks are preferable)
  • avocado oil spray (substitute another cooking oil spray)
  • 8 slices bread of choice
  • Kosher salt and freshly ground black pepper
  • lemon zest, flaky salt, chopped fresh herbs (optional toppings)

Instructions

  • Heat up your grill pan over medium high heat as you prepare the hummus.
  • To make the green pea hummus, place all hummus ingredients into a food processor fitted with the S blade. Process till very smooth and creamy, 2-3 minutes, stopping a few times to scrape the bowl down. If the hummus is overly thick for your liking, you can thin it with 1-2 tablespoons of additional water.
  • Grill the asparagus stalks for about 8-10 minutes, flipping periodically as you go, or until they're cooked through and have grill marks. Alternately, you can steam, bake, or roast the asparagus stalks.
  • Trim the crust from the bread, if that's your preference. Spread each slice of bread with a few tablespoons of green pea hummus. Top with the grilled asparagus spears. Sprinkle with lemon zest, sea salt, and fresh herbs, if you wish. Enjoy!