- Course: Cold Appetizer, Hors D'oeuvre
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 60 Times
I love avocados and I’ve already confessed my faiblesse for processed peas, so it stands to reason that one day I was going to try them together. It doesn’t sound altogether modest to say this, but it is a triumph. I cannot tell you how quickly these disappear.
Not only is the avocado and green pea hummus a breeze to make, but just to add to your ease, I suggest you use a package of pumpernickel rounds as the crostini base. If you can’t get hold of them, just buy a slender French baguette or ficelle. . But the party-pumpernickel should be your first choice.
By all mean use the green-green hummus as a dip if you want, though you’ll need lots (add a spoonful or two of cream cheese when mixing too) and serve surrounded with sugar snap peas, sliced sweet peppers, and other crudites of your choice.
It should go without saying that you can replace the canned peas with frozen peas — or indeed fresh — which you cook, puree, and cool before mixing with the avocado. Lovely but not very express.
- 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.
© 2007 Nigella Lawson
Nutritional information is based on a serving of 1 canape.