Flatbread with White Bean Puree & Asparagus Ribbons

Flatbread with White Bean Puree and Asparagus

Main Dish / Vegetarian / Plant-based / Vegan

(49 votes, average: 3.76 out of 5)

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

Yum

Ingredients

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

Directions

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.
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.
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

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

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