Spring has definitely sprung here in Dillon, MT and my culinary mindset has shifted from comforting winter foods to grilling (although I grill even when it’s below zero here), smoking, backyard barbecues, camping, gardening and ingesting as many fresh, bright, and green spring vegetables as I can.
Some of my favorite foods begin to appear this time of year — including asparagus, artichokes, radishes, greens of all varieties, peas, and fresh herbs. Sadly, local produce here in Southwest Montana is still months away (the garden is tilled and ready for planting but there is still a possibility of snow!).
Thankfully, the grocery store can keep us well-stocked with spring vegetables from slightly warmer climes. As you know, I am a huge fan of anything on top of toast — and crostini are really just kicked up crispy toasts that beg to be topped with all sorts of delectable things.
For this recipe, I was inspired by the Provencal tradition of fresh, healthy, and delicious chickpea salads and spreads that are often served with crusty bread. My love of chickpeas and hummus is well-documented. They are loaded with protein and fiber and are low in fat.
We have a new roasted three seed hummus sandwich out in our stores now and we are getting ready to release a hummus bread packed with pureed chickpeas, sesame, garlic, and cumin. They really are a wondrous ingredient that can be utilized in so many ways in the kitchen — I adore the contrast between their slightly crunchy exterior and their luscious creaminess. I wanted both features to shine in this recipe so we settled on smashing roughly half of the chickpeas to achieve textural contrast.