This simple appetizer features a fun take on hummus, replacing garbanzo beans with green peas for a brighter, sweeter flavor. The ingredients are winter-friendly, as the recipe calls for frozen peas. You'll want to make extra because these do not last long (which is how it goes around here for basically anything that begins with sautéed garlic).


for the toast:

  • sourdough, sliced

  • olive oil

  • sea salt

for the tomatoes:

  • 1 cup grape or cherry tomatoes (whole or halved)

  • 1 large garlic clove, thinly sliced

  • 1/4 tsp dried italian herbs

  • 1/4 tsp red pepper flakes

  • sea salt / pepper to taste

for the pea hummus:

  • 1 cup thawed frozen green peas

  • 1 large garlic clove

  • 2 tsp tahini

  • 1 tsp lemon juice

  • 1/4 tsp sea salt

  • 1/8 tsp black pepper


  • fresh basil


PREHEAT oven to 350

BRUSH bread with olive oil & sprinkle with sea salt (i love using sourdough but you can use any crusty bread)

TOAST bread for 12-15 min in the oven or until golden brown

for the tomatoes:

SAUTÉ tomatoes + garlic in olive oil over medium heat

SEASON with herbs, salt + pepper

HEAT until tomatoes are soft & skin blisters (watch closely so you don’t burn the garlic)

for the pea hummus:

PURÉE all ingredients in a food processor until smooth (about 1 min)

for the crostini:

SPREAD toast with pea hummus

TOP with tomatoes

GARNISH with fresh basil

I hope this ones makes its way to your holiday happy hour. Pair it with a big glass of cabernet for me.


Xo, Kristen