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!
Ingredients
- 1/2 cup of fresh shelled peas
- 1 tablespoon tahini (optional)
- 1 tablespoon olive oil
- 1/8 teaspoon paprika
- A pinch of salt (to taste)
- 3 slices of bread, crusts removed
- 2 chive blooms (pull apart) and chopped stems
Method
- Add all the ingredients, except bread and chive blooms, to a food processor or blender. Blend until course.
- Spread the pea hummus on the bread.
- Top with chive blooms and their chopped stems to taste.
Notes
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!
Vidhya - Thank you!