Sweet pea and mint hummus flatbreads on table one flatbread close up featured

Grilled Flatbreads with Sweet Pea and Mint Hummus


  • 8 flatbreads, 6-inches round
  • Pea shoots
  • Fresh ricotta
  • Additional peas
  • Grilled asparagus
  • Thinly sliced grilled lemon
  • Coarse salt
Sweet Pea Hummus:
  • 1 leek, thinly sliced (white and light green parts only)
  • ½ cup stock
  • 2 cups frozen peas, defrost
  • 1 can cannellini beans, rinsed and drained
  • 2 tablespoons tahini
  • ½ cup fresh mint
  • Juice of a lemon
  • 2 tablespoons olive oil
Pickled Radish:
  • ½ cup thinly sliced radishes
  • ¼ cup rice wine vinegar
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • ½ cup hot water


Heat a tablespoon of olive oil in a medium skillet over medium heat. Add the leeks and sauté until they are softened, about 5 minutes. Stir in the peas and the stock, and simmer for another 5 minutes. Drain the vegetables, reserving the liquid.

In a food processor or blender, combine the pea/leek mixture, cannellini beans, tahini, mint, lemon juice and olive oil. Process until the mixture is smooth. Add in some of the reserved stock if the hummus is too thick. Taste for seasoning and add additional salt and pepper if necessary.

Chill the hummus for 2 hours or overnight to let the flavors develop.

To Pickle the Radishes:

Mix the vinegar, salt and sugar together in a medium bowl. Add the radishes and pour the hot water over them. Allow them to sit in the fridge covered for 30 minutes or overnight. Drain before using the radishes.

To Assemble the Flatbreads:

Grill the flatbreads on an indoor grill pan or outdoor grill. Top them with a generous amount of the sweet pea hummus. Arrange the grilled asparagus, ricotta, pickled radishes, peas, grilled lemons and pea shoots on top of the hummus. Sprinkle them with coarse salt and drizzle with extra-virgin olive oil. Cut the flatbreads into wedges and serve.


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