©mittongtare studio
A bright, beautiful spring appetizer.
Recipe information
Yield
25 Servings
Ingredients
1
1/4 cups fresh shelled green peas (from 1 1/2 pounds peas in pod)
1
cup drained canned garbanzo beans
1
/4 cup chopped fresh Italian parsley
1
/4 cup plain whole-milk yogurt
3
tablespoons chopped green onion
2
tablespoons fresh lemon juice
2
teaspoons ground cumin
3
/4 teaspoon salt
25
thin baguette slices, toasted
2
tablespoons extra-virgin olive oil
1
/2 cup pea tendrils (for garnish)
Need to make a substitution?