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Chickpeas make great hummus, but variety is the spice of life. Swap out your regular hummus for a white bean puree that has the same texture, but a light new flavor perfect for spreading on flatbread and topping with your favorite vegetables.
4 pieces pita bread or naan Extra-virgin olive oil, for drizzling 1 bunch of asparagus, tough ends removed « teaspoon (2 mL) fresh lemon juice Small bunch of fresh mint ¬ cup (60 mL) pine nuts, toasted (page 285) ¬ teaspoon (1 mL) lemon zest Pinch of red pepper flakes ¬ cup (60 mL) crumbled non-dairy feta cheese Sea salt and freshly ground black pepper WHITE BEAN PUREE 1« cups (375 mL) cooked cannellini beans, drained and rinsed (page 285) 2 tablespoons (30 mL) extra-virgin olive oil 3 tablespoons (45 mL) fresh lemon juice 1 small garlic clove Sea salt and freshly ground black pepper
Preheat the oven to 400øF (200øC). Place the bread on a large rimmed baking sheet and drizzle with olive oil. Bake for 10 minutes, or until toasted and golden brown. Use a peeler to shave the asparagus into ribbons. Toss them in a bowl with a drizzle of olive oil, the lemon juice, and pinches of salt and pepper. Spread the white bean puree onto the flatbreads and top each with a few asparagus ribbons, the cheese, mint, pine nuts, lemon zest, and red pepper flakes. Season to taste with salt and pepper. WHITE BEAN PUREE In a food processor, combine the cannellini beans, olive oil, lemon juice, garlic, and a few generous pinches of salt and pepper. Season to taste. Chill until ready to use.