|for the bagel crisps:|
|2||bread — bagels|
|olive oil — for brushing|
|for the hummus:|
|500 ml||peas — blanched|
|1 (400g) can||butter beans — tinned, drained|
|125 ml||feta cheese — crumbled|
|60 ml||pesto — basil|
|salt and freshly ground black 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.