Hummus & Camembert Tartines with Early Summer Veggies

two hummus tar tines

Valley View Farm Camembert-style

I very rarely buy bread – as much as I love it, it’s just not a staple for me. I don’t typically eat a lot of grains at home, as I get plenty between my two food jobs. But, every now and then, I get that irresistible urge for a freshly baked loaf. I finally made my way to A&J King for the first time (!) today and picked up the most beautiful garlic sourdough. Flecks of roasted garlic throughout…so delicious. Kind of makes me question my sanity inĀ not making bread a staple in the kitchen.

Tartines are pretty, open-faced sandwiches, which I love, because I really like to look at my food. In case you couldn’t tell. While plopping the second slice of bread on top is a great thing, sometimes it’s just nice to really see your sandwich in all its glory.

Homemade Hummus

  • 4 cups chickpeas, plumped from simmering then soaking overnight
  • 3 heads green garlic, chopped
  • 1/2 cup – 1 cup liquid from cooking the chickpeas
  • 1 cup – 1 1/2 cup olive oil
  • 1/2 tablespoon tahini
  • juice of half a lemon, or to taste
  • sea salt to taste

It’s definitely optional to use green garlic, it’s just what I had on hand. If you’re using regular garlic, start with just a few cloves, as its more intense than green garlic. You can always add more later.

You can certainly use canned chickpeas, but dried are even cheaper and more delicious. You’ll just need to simmer them in a pot of water for a few hours, and then leave them to soak overnight. Super easy, super cheap.

Blend the chickpeas, garlic, tahini, lemon, and a couple pinches of sea salt together in a food processor with just a bit of the reserved chickpea water. Let it get going for a minute, and then slowly pour in a half cup of the olive oil through the top, while the processor continues mixing. Slowly pour in some of the chickpea water. It’s best to err on the side of caution with adding the liquid, adding in a little at a time, to avoid making a thin hummus. But the water helps to give it a light, creamy consistency, which can seem a bit counterintuitive. So, alternate between adding olive oil and water, just a little bit at a time, tasting frequently and adjusting for salt, lemon, and liquid. It’s best when its spreadable, but not too pourable.

Sugar Snap Pea, Hummus, & Camembert Tartine

  • 1 slice sourdough
  • 1/2 pound fresh sugar snap peas (weighed before shelling), blanched and shelled
  • 3 slices goat’s milk Camembert-style cheese
  • Fresh mint, thinly sliced
  • Splash of fresh lemon juice
  • Sea salt

For both tartines, spread some hummus on a slice of sourdough, and add the slices of room-temperature Camembert on top, so it’s nice and soft. For this one, simply add a handful of fresh, shelled sugar snap peas, and a chiffonade of mint (roll up the leaves into a cigar shape, then cut into thin slices). Squeeze a little fresh lemon juice on top, sprinkle some sea salt, and enjoy! You’ll probably have some peas left over, but good luck having them last much longer than an hour or two. I ate all of mine tonight…

Arugula, Radish, and Hummus Tartine

  • 1 slice sourdough
  • Handful of arugula
  • Handful of thinly sliced radishes and salad turnips
  • 3 slices goat’s milk Camembert-style cheese
  • Fresh mint, thinly sliced
  • Splash of fresh lemon juice
  • Sea salt

Place the arugula, dressed in a squeeze of lemon juice, on top of the sourdough with hummus and Camembert. Layer thinly sliced radishes and salad turnips, a sprinkling of mint chiffonade, and sea salt.

There are a million different options for these sandwiches. See what’s in your fridge and have a go of it!

hummus tartines

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