This recipe celebrates the best of Spring - broad beans, peas and mint - and it's a combination that works so well.
It's so simple, making it great for a mid-week lunch. It takes just ten minutes to prepare and you can prep ahead by making a big batch of the hummus a few days before.
Feel free to make this dish vegan by exchanging standard feta for a vegan variety.
Serves 2
10 minutes
Ingredients
100g broad beans, blanched
200g frozen peas, defrosted
Juice of 1/2 lemon
10g fresh mint leaves
2 tbs tahini
Salt & pepper
2 slices sourdough bread
100g feta (vegan or dairy), crumbled
To serve:
A few mint sprigs
2 tbs peas
1 tbs olive oil
Method for Bean, Pea & Mint Hummus Toasts with Feta
Put the broad beans, peas, lemon juice, mint and tahini in a food processor and process until smooth. Season well.
Toast the sourdough and then top with the creamy bean mixture followed by the feta, peas, mint sprigs and a drizzle of olive oil.
I love to hear how you get on with my recipes, so please let me know in the comments below!