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🍽️ Vegan Crostini with Pea Hummus

247 kcal · 30 min · 4 servings

Ingredients

• Garlic cloves 1 pc.
• Organic lemons 1 pc.
• Mushrooms, brown 250 g
• Baguette 1 pc.
• Peas, frozen 300 g
• Olive oil 5 tbsp
• Salt pinch
• Pepper, black ground pinch
• Soy sauce 1 tbsp
• Cress bed 1 pc.

Instructions

1. 1. Peel the garlic.
2. 2. Wash the lemon under hot water.
3. 3. Finely grate about one teaspoon of lemon zest.
4. 4. Cut the lemon in half.
5. 5. Squeeze the juice from the lemon.
6. 6. Clean the mushrooms with a kitchen towel if necessary.
7. 7. Quarter the mushrooms.
8. 8. Slice the baguette at a slight angle.
9. 9. Place the thawed peas in a tall container.
10. 10. Add the garlic to the peas.
11. 11. Add two tablespoons of olive oil.
12. 12. Add the grated lemon zest.
13. 13. Add one tablespoon of lemon juice.
14. 14. Blend the mixture until smooth.
15. 15. Add a little water if necessary to achieve a creamy consistency.
16. 16. Season the pea hummus with salt.
17. 17. Season the pea hummus with pepper.
18. 18. Heat two tablespoons of olive oil in a pan over high heat.
19. 19. Place the baguette slices in the pan.
20. 20. Toast the slices on one side for about two minutes until golden brown.
21. 21. Turn the slices over.
22. 22. Toast the other side for about two minutes until golden brown.
23. 23. Place the toasted slices on a plate.
24. 24. Reheat the pan with one tablespoon of olive oil over high heat.
25. 25. Fry the mushrooms in it for about four minutes.
26. 26. Deglaze the mushrooms with one tablespoon of soy sauce.
27. 27. Season the mushrooms with pepper.
28. 28. Top the toasted baguette slices with pea hummus.
29. 29. Top the slices with the fried mushrooms.
30. 30. Garnish the crostini with cress as desired.
31. 31. Serve the crostini.

Nutrition per serving

• kcal: 247
• Protein: 9 g · Fett/Fat: 11 g · Carbs: 28 g