Crostini with Avocado and Green Pea Hummus

We’ve been busy. I promise.  But we did find the time to try out these babies taken from Nigella Express and they are mmm, mmm, good! I couldn’t find the pumpernickel bread anywhere in Moscow (Idaho) where I was making them, so I just used a regular old baguette and toasted slices in the oven prior to making the avocado/pea mixture. I may have also topped them with some fresh ground pepper. I can’t help it, pepper is the best season out there! My father in law (we were visiting them) was teasing me about making “Scarlet Lillie stuff” as I prepared these. I told him that they were way to simple to post. In retrospect, I knew that is exactly why I needed to post them.


  • 1 ripe avocado
  • 2 tablespoons lime juice
  • ½ clove garlic, minced
  • 2 4.9-oz cans sweet green peas, drained
  • 1 teaspoon kosher salt or ½ teaspoon table salt
  • 30 small pumpernickel rounds or 8 regular pumpernickel slices, each cut into 4 little squares


Spoon out the flesh of the avocado and put it in a food processor; add the lime juice and the garlic.

Add the drained peas and salt and then process until you have a Kermit-colored puree.

Spread the pumpernickel rounds softly with the avocado and pea mixture and arrange on a large platter for serving.


3 Responses to “Crostini with Avocado and Green Pea Hummus”

  1. August 6, 2009 at 6:09 pm

    This stuff really was fantastic, and it tastes much more complex than it really is. Makin’ me hungry just thinking about it!

  2. September 22, 2009 at 1:01 pm

    Huh. I made these on Friday night and they tasted nothing like the delicacies that you served to us. Next time I’m flying you out to show me what I’m doing wrong.

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