Recipes

Chunky Chickpea and Spinach Hummus on Crostini

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Ideal for Vegetarians

Chunky Chickpea and Spinach Hummus

1

144

  • 1 Crosstini

    1 Hummus   

    Crosstini:

    1 Italian bread, cut Into 1/4-Inch thick slices

    5 tablespoons olive oil

    2 pinches of salt

    Hummus:

    1 can chickpeas, drained

    1 small cooked new potato, peeled and quartered

    5-6 handfuls of spinach, washed well

    1 small red onion, chopped

    Zest of one lemon

    Juice of 1/2 lemon

    2 teaspoons of crushed garlic,

    Salt and pepper

    1/4 cup extra virgin olive oil

    Warm water

    1/4 cup roasted seeds

  • Step 1Preheat oven to 180⁰c

    Step 2In a large bowl toss the baguette slices with the olive oil, garlic and salt. Arrange in a single layer on a baking sheet and place in the oven until golden, about 10 minutes

    Step 3Add a splash of olive oil to a hot skillet, and throw in the spinach. It should collapse within 10 or 20 seconds. Immediately remove from heat and salt to taste

    Step 4Combine the chickpeas, potato, spinach, 1/4 cup red onions, garlic, lemon zest and juice, and a few big pinches of salt in a food processor. With the machine running drizzle in the olive oil

    Step 5Add warm water a few tablespoons at a time until the spread is a rich, creamy consistency. Season, if you under salt the flavour will be flat. If you need more acidity, and a bit more lemon juice

    Step 6Put a spoonful of the spread on each crostini. Sprinkle with a handful of “Soy Infused Roasted Seeds”

    Step 7Finish with a drizzle of good-quality extra-virgin olive oil

Main Ingredient: Chickpeas

Cuisine: Snack