Everything Rainbow Pea Hummus
- Appetizer
- Condiment
- Everything Rainbow
- Holiday
- Hummus
- Kampot & Salt
- Peas
- Summer entertaining
- Vegetarian
Posted on June 01 2021
This vibrant pea hummus crostini with Everything Rainbow is a fresh, flavorful appetizer that’s simple enough for a weekday but stunning enough for a party. Sweet green peas blended with mint, lemon, and Kampot & Salt create a creamy, herbaceous base, while Everything Rainbow adds crunch and visual flair. Serve on garlic-rubbed baguette slices and top with radish and fresh mint for a dish that delights all the senses.
Everything Rainbow Pea Hummus
Rated 5.0 stars by 1 users
Category
Appetizer
Servings
8-10
Prep Time
15 minutes
Cook Time
10-14 minutes
Calories
150
Author:
Curio Kitchen
Makes about 3 cups of hummus. Serves a crowd.
Simplicity itself to make, this pea hummus is a gorgeous color with a fresh, clean taste. It’s seasoned with our Kampot & Salt, which includes black pepper, lime, and tarragon— all wonderful flavors paired with peas. Here, we mound it on garlic toast and garnish it with a liberal sprinkling of our Everything Rainbowto make a stress-free, guest-worthy appetizer.
Everything Rainbowcombines sesame, fennel, and nigella seeds with tart sumac, earthy turmeric, and a sparkling hint of chile. It adds a pop of flavor and crunch to these crostini — but we think you’ll want to try it on eggs, salads, and soups, too!
Ingredients
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1 baguette, cut diagonally in ¾-inch slices
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2 tablespoons olive oil
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1 clove garlic, peeled cut in half
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1 pound frozen peas, thawed and drained
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1 tablespoon minced fresh mint
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1 lemon, zest and juice
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½ cup olive oil
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2 teaspoons Kampot & Salt
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½ teaspoon grated garlic
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Thinly sliced radish
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Fresh mint, shredded
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Everything Rainbow
For the crostini:
For the pea hummus:
To garnish:
Directions
Toast the baguette:
Preheat the oven to 350° F. Arrange the baguette slices on a rimmed baking sheet in a single layer. When the oven is hot, toast the bread on both sides until the edges are lightly golden, 5-7 minutes per side. Set aside to cool.
Make the pea hummus:
Put the peas, mint, Kampot & Salt, and garlic into the bowl of a food processor fitted with the metal chopping blade. Pulse a few times to mix and begin to break down the peas. Stop the machine, scrape down the bowl’s sides, and add ¼ cup of the oil plus the lemon zest and 2 tablespoons of lemon juice.
Process again until fairly smooth, stop the machine, scrape the sides of the bowl, and add the rest of the oil and process until very smooth (the pea skins won't completely break down and lend a little texture). Taste the mixture for salt and lemon, add more if needed.
Assemble the crostini:
Just before serving, lightly brush one side of each toast with olive oil, then rub that side with the cut garlic clove (just enough to scent the toast).
Top each toast with a generous spoonful of the pea hummus, garnish with a pinch of the mint and a radish slice. Arrange the crostini on a serving plate and sprinkle liberally with Everything Rainbow.
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