|2||bread — bagels|
|olive oil — for brushing|
|500 ml||peas — blanched|
|400 g||tinned butter beans — drained|
|125 ml||feta cheese — crumbled|
|60 ml||basil pesto|
|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.