Flatbread with White Bean Puree & Asparagus Ribbons

Flatbread with White Bean Puree and Asparagus

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Chickpeas make great hummus, but variety is the spice of life. Swap out your regular hummus for a white bean puree that has the same texture, but a light new flavor perfect for spreading on flatbread and topping with your favorite vegetables.

Serves 4


  • 4 pieces pita bread or naan
  • Extra-virgin olive oil, for drizzling
  • 1 bunch of asparagus, tough ends removed
  • ½ teaspoon (2 mL) fresh lemon juice
  • Small bunch of fresh mint
  • ¼ cup (60 mL) pine nuts, toasted (page 285)
  • ¼ teaspoon (1 mL) lemon zest
  • Pinch of red pepper flakes
  • ¼ cup (60 mL) crumbled non-dairy feta cheese
  • Sea salt and freshly ground black pepper

White Bean Puree Ingredients

  • 1½ cups (375 mL) cooked cannellini beans,
    drained and rinsed (page 285)
  • 2 tablespoons (30 mL) extra-virgin olive oil
  • 3 tablespoons (45 mL) fresh lemon juice
  • 1 small garlic clove
  • Sea salt and freshly ground black pepper


  1. Preheat the oven to 400°F (200°C). Place the bread on a large rimmed baking sheet and drizzle with olive oil. Bake for 10 minutes, or until toasted and golden brown.
  2. Use a peeler to shave the asparagus into ribbons. Toss them in a bowl with a drizzle of olive oil, the lemon juice, and pinches of salt and pepper.
  3. Spread the white bean puree onto the flatbreads and top each with a few asparagus ribbons, the cheese, mint, pine nuts, lemon zest, and red pepper flakes. Season to taste with salt and pepper.

White Bean Puree Directions

  1. In a food processor, combine the cannellini beans, olive oil, lemon juice, garlic, and a few generous pinches of salt and pepper.
  2. Season to taste.
  3. Chill until ready to use.
Love and Lemons

Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio