Saturday, January 13, 2007

Roasted Red Pepper Hummus Crostinis

I was thinking about making hummus from scratch, but after a) not being able to find dried chickpeas sold anywhere and b) seeing that it would take 3 hours to cook + shell the chickpeas, decided that it was easier to just buy canned chickpeas aka garbanzo beans. They're available for about 89 cents for a 15 oz container of organic peas (365 brand) at Whole Foods.

The recipe is slightly modified from Bon Appetit's 1994 original. Used crostinis for better presentation. A dip would seem just too gauche.

Roasted Red Pepper Hummus Crostinis

- 2 large garlic cloves, chopped
- 2 x 15 oz. cans of chickpeas, drained (I felt it necessary to increase the chickpea amount)
- 1/3 cup tahini
- 1/3 cup fresh lemon juice
- 1/2 cup roasted red peppers, drained
- dash of olive oil
- salt and pepper to taste

  1. First mince garlic by hand, then throw into food processor.
  2. Add tahini, chickpeas, and lemon juice.
  3. Then add in red pepers.
  4. Add olive oil as needed to 'thin' out the hummus.
  5. Add salt and pepper to taste.
  6. For crostini preparation, cut up day old bread into thin slices. Brush with olive oil, and bake at 350 degrees F for 10 minutes, or until golden brown.
  7. Top crostini with hummus, cilantro leaf.


At 1:46 PM , Anonymous Anonymous said...

Great texture. I prefer a bit of garlic in my hommus, though.


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