Canapes in holiday hues

Published 7:01 pm Tuesday, December 11, 2007

To dress up these bright green canapes for the holidays, consider topping each with a few slivers of roasted red pepper or thin slices of red radish.

Avocado and green pea hummus canapes

1avocado

2tablespoons lime juice

1/2clove garlic, minced

24.9-ounce cans sweet green peas, drained

1teaspoon kosher salt (or 1/2 teaspoon table salt)

30small pumpernickel rounds (or 8 slices pumpernickel bread, each slice quartered)

Cut the avocado in half, remove and discard the pit, and scoop out the flesh. In a food processor, combine the avocado flesh, lime juice, garlic, peas and salt. Process until mostly smooth.

Arrange the bread on a serving platter and spoon or pipe the avocado mixture onto each slice. If desired, garnish.Makes 30

Recipe from Nigella Lawson’s “Nigella Express”