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  • 1 Thomas’® Sourdough English Muffin
  • 6 to 8 sugar snap peas
  • 2 tsp olive oil
  • ¼ tsp salt
  • 3 tbsp lemon hummus
  • 1 sprig of fresh parsley, loosely chopped
  • 1 sprig of fresh dill, loosely chopped


  1. Rinse and dry snap peas.
  2. Heat oil in a small skillet. Add snap peas and sprinkle with salt. Cook over medium heat, stirring constantly until tender, about 3 minutes. Remove from heat and set aside.
  3. Split your Thomas’ Sourdough English Muffin with hands or a fork and lightly toast.
  4. Spread lemon hummus on English Muffin, arrange snap peas, sprinkle with parsley and dill, then add English Muffin top.

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