Crusty sourdough or French bread toasts with hummus and charred spring onions are a delicious lunch or snack.
Trim the top 2-3" off the spring onion greens. Cut off any of the little hair-like roots at the bottom of the bulb. Cut the spring onion in half again crosswise. Coat a cast iron skillet with cooking spray or olive oil and place over medium heat. Place the onions cut-side-down on the hot skillet and sprinkle with sea salt. Sear until browned, about 2 minutes. Flip over and continue to cook until tender, another minute or two. Spread hummus over the toast and place spring onions on top. Garnish with fresh herbs or arugula.