My garden has been exploding this past month and I hate to see anything go to waste so I harvested a ton of cucumbers (pickle recipes coming soon!), tons of fresh basil and mint to make pesto with. Left with a ton of mint and more growing every day, I decided to put it to good use.
I wanted to try a different take on hummus and used a can of sweet peas instead of the traditional chickpeas and thought the mint would pair nicely with it. Mint can be strong flavor and I was a bit worried it might become overpowering, but it was actually quite subtle and complemented it perfectly. I toasted up some baguette slices, spread a generous layer of the mint and pea hummus on them and then topped it all off with roasted red peppers and crumbled feta. They made for a delightful snack turned meal (since I ate about 5 in a row) and were packed with garden fresh flavor!
(makes 8-10 servings)
1 large baguette, cut into 1 inch thick slices
2 garlic cloves
1 (15oz) can of sweet peas, drained
1/4 cup fresh mint leaves
Juice from half a lemon
1/4 tsp paprika
A pinch of cayenne pepper
Salt and pepper to taste
3 Tbs olive oil, divided
1 red bell pepper, ribs and seeds removed and diced into small chunks
1/4 cup crumbled feta
Fresh mint leaves for garnish (optional)
Place a rack in the upper third of your oven and preheat to the lowest broiler setting. Next you’ll arrange the baguette slices in a single layer on a large cookie sheet. Place in the oven and toast for 2-3 minutes or until they’re a light golden brown. Remove from the oven, flip the baguette slices, and then toast for another 1-2 minutes on the other side. Remove from the oven and set aside.
Add garlic cloves to a food processor and process until minced. Next add peas, mint, lemon juice, and spices.
Process for 10 – 15 seconds. With the food processor still running, slowly add 2 Tablespoons of olive oil into the feed tube until completely mixed in. Stop and scrape down the sides and process once more until completely smooth. Cover and set aside until ready to use.
If you’re making the night before, cover and refrigerate until ready to eat. Hummus will keep for up to a week.
Heat remaining tablespoon of olive oil in a medium sized skillet over medium heat. Once hot, add bell pepper chunks and saute for 10 minutes or until skins on the pepper start to blacken. Remove from heat.
Now it’s just about ready to eat!
Spread a generous layer of the mint and pea hummus on the toasted baguette slices.
Top with bell pepper and crumbled feta. Garnish with mint leaves and serve right away.