Wash the beans and drain. (Save bean water for Aquafaba sweets). Add white beans, olive oil, lemon juice and garlic in a blender and mix until smooth. If necessary add 2 tbsp of water.
Season with salt and pepper. Put in a bowl and set aside.
Peel the asparagus and slice into thin strips or cut finely. Fry in a pan until crispy. Add the quartered radishes 2 minutes before the end and sauté.
Toast flatbread in the oven / pan golden brown or in the toaster. Spread with white bean hummus onto the flatbreads and top with asparagus, radishes and garnish with eggs, spinach and fresh dill. Season with spices and drizzle with olive oil.