Green Pea Hummus Crostini with Everything Rainbow

Green Pea Hummus Crostini with Everything Rainbow

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 Rainbow to make a stress-free, guest-worthy appetizer.

Everything Rainbow combines 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! 

For the crostini:
1 baguette, cut diagonally in ¾-inch slices
2 tablespoons olive oil
1 clove garlic, peeled cut in half

For the pea hummus:
1 pound frozen peas, thawed and drained
1 tablespoon minced fresh mint
1 lemon, zest and juice
½ cup olive oil
2 teaspoons Kampot & Salt
½ teaspoon grated garlic

To garnish:
Thinly sliced radish
Fresh mint, shredded
Everything Rainbow

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.