• 4 slices Pane Turano, toasted
• ¼ cup parsley leaves
• Olive oil
• 1 tbl. olive oil
• 1 small bag (10 oz.) frozen sweet peas
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 clove minced garlic, smashed
• ¼ cup parsley
• ½ cup olive oil
• Salt, to taste
• 1 carrot, peeled
• ½ red onion, sliced thin
• ¼ cup white wine vinegar
• ½ tsp. salt

FOR PEA HUMMUS
① In a pot over medium heat, combine olive oil and peas. Stir to coat and cook until lightly blistered, 3-5 minutes. Set aside and let cool to room temp.
② Add peas, tahini, lemon juice, garlic and parsley to the bowl of a food processor. Begin to puree.
③ As food processor is running, drizzle in olive oil. Season with salt. Set aside.
FOR PICKLED VEGETABLES
① Using a vegetable peeler, shave ribbon of carrot into a bowl.
② Add onion, vinegar, and salt. Toss to combine.
③ Let sit 20-30 minutes before using.
FOR TOAST
① Spread pea hummus on toasted slices of Pane Turano.
② Top with pickled carrots and red onion, sprinkle with parsley leaves, then lightly drizzle with olive oil before serving.