Butter bean, pea and Feta hummus with bagel crisps
- For the bagel crisps:
- 2 bagels
- olive oil - for brushing
- For the hummus:
- 500 ml peas - blanched
- 1 (400g) can butter beans - drained
- 125 ml Feta - crumbled
- 60 ml basil pesto
- salt and pepper
For the bagel crisps, pre heat the oven to 180°C and line a baking tray with baking paper.
Slice each bagel into 4 thin rounds.
Brush the bagel rounds with some olive oil and bake until golden and crisp, 10-15 mins.
Allow to cool.
For the hummus, combine all the ingredients in a food processor and blend until smooth.
Season it to taste.
Serve it with the bagel crisps.
TIP: Day old bagels are easier to slice into thin rounds. Bagels can also be frozen for 20-30 mins to make it slightly sturdier when slicing.
TIP: The hummus is also great as a dip with crudités and savoury crackers or as a spread on sandwiches.