Quick Pea Hummus Toasts with Radishes, Lemon, and Pumpkin Seeds

Name: Quick Pea Hummus Toasts with Radishes, Lemon, and Pumpkin Seeds
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 4
Cuisine: fusión mediterránea
Ingredients: 8 slices Sourdough or rustic bread, sliced small; 4.2 oz Thawed green peas; 3.5 oz Cooked chickpeas, drained; 2 tbsp Tahini; 2 tbsp Olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1/2 tsp Ground cumin; 1/2 tsp Salt; 1/4 tsp Black pepper; 2.8 oz Radishes; 3 tbsp Pumpkin seeds; 2 tsp Honey; 2 tbsp Fresh mint leaves

A fresh, original bite ready in minutes: crisp toast topped with a speedy pea and chickpea spread, finished with thin radishes, lemon, and toasted pumpkin seeds.

10 minPrep

4 minCook

14 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

8 slices Sourdough or rustic bread, sliced small (of unos 25 g each a)
120 g Thawed green peas (si son congelados, descongelados and escurridos)
100 g Cooked chickpeas, drained (enjuagados and escurridos)
30 g Tahini
30 ml Olive oil (divided)
15 ml Lemon juice (freshly squeezed)
2 g Lemon zest
1 g Ground cumin
3 g Salt (or to taste)
1 g Black pepper (or to taste)
80 g Radishes (thinly sliced finas)
20 g Pumpkin seeds (tostadas lightly)
10 ml Honey
4 g Fresh mint leaves (chopped gruesas)

Nutrition facts

per serving

245 kcal

Calories

7.2 g

Protein

27.8 g

Carbs

12.1 g

Fat

5.4 g

Fiber

22.4 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenSesame

Instructions

1
1. Toast the bread slices in a skillet, toaster, or under the oven broiler until golden and crisp. If using the oven, toast at 425 °F / 220 °C for 3 to 4 minutes.
2
2. In a small food processor or with an immersion blender, blend the peas, chickpeas, tahini, 1 tablespoon (15 ml) olive oil, lemon juice, lemon zest, cumin, salt, and black pepper until thick and spreadable.
3
3. In a small skillet, toast the pumpkin seeds over medium heat for 1 minute. Add the honey and the remaining 1 tablespoon (15 ml) olive oil, stir for 15 to 20 seconds, and remove from the heat.
4
4. Spread a generous layer of pea hummus over each toast.
5
5. Top with the sliced radishes, the pumpkin seeds coated in honey and oil, and finish with the chopped mint.
6
6. Serve immediately to keep the contrast between the crisp bread, smooth spread, and fresh radishes.

Chef tips

For a smoother texture, add 1 to 2 tablespoons of cold water while blending the spread. Slice the radishes very thin so they do not overpower the bite.

Substitutions

You can swap the mint for parsley or dill. If you do not have tahini, use Greek yogurt for a different version, noting that it will add dairy and change the allergens.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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