Global Veg » A Culinary Journal

Chive Flower and Spring Pea Tartines


Among my many farmer’s market purchases this week were fresh chives, with lovely lilac blooms.


Chive flowers are edible, great in stir fries and salads. However, they have a strong onion flavor,  so you don’t want to pop a whole bloom in your mouth.



I also purchased some fresh, crisp spring peas. The combination of peas and chives- perfect for a tartine. Tartines are the open faced sandwiches I have shared with you in the past (Ricotta Cheese and Cherry Tomato &  Roasted Red Pepper Hummus with Avocado)

The recipe took one trip to the Farmer’s Market + 5 minutes prep time. Easy and yummy, give them a try!


Chive Flower and Spring Pea Tartines


  1. 1/2 cup of fresh shelled peas
  2. 1 tablespoon tahini (optional)
  3. 1 tablespoon olive oil
  4. 1/8 teaspoon paprika
  5. A pinch of salt (to taste)
  6. 3 slices of bread, crusts removed
  7. 2 chive blooms (pull apart) and chopped stems


  1. Add all the ingredients, except bread and chive blooms, to a food processor or blender. Blend until course.
  2. Spread the pea hummus on the bread.
  3. Top with chive blooms and their chopped stems to taste.


Alternates: If you don't have chive blooms no problem. Use some chopped onions and/or radishes instead.

Note: The pea hummus is based on Le Pain Quotidien's.


  • Pick Me Meal Club - This is a such a simple and tasty recipe, it meets all the criteria in my book. I also love the use of chive flowers, they have such a great flavor. Awesome recipe!ReplyCancel

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