The possibilities of making crostinis are seemingly endless. Put what ever you want on this tiny toast and it’s super easy and delicious for any time of the day. Hummus makes a great spread for crostinis. You can always be creative by adding extra spices such as cumin and paprika, herbs or even things like roasted red peppers or sundried tomatoes. Not only this Levantine Arab dip is super easy to make but it is also fairly healthy and it tastes fanstastic! I really enjoy the creamy flavour of hummus and I do like to leave some chunky bits for texture. Oh, not to forget that I love my food spicy so I’d always add a few dashes of cayenne pepper to my hummus. Smmmooookin hot! hehe! Recently my sister gave me a couple of Cubanelle peppers@Long Banana Pepper she bought from the farmers market and I really think this sweet mild pepper makes a good pair with this hummus crostini. Scrape away the seeds if you don’t want the extra heat…But I suggest you give it a go, you might love the sensation!
Recipe for about 2 cups of Hummus
- 1 can of chickpeas@Garbanzo Beans
- 2 cloves garlic
- 1/4 cup sour cream/ yogurt/ tahini ( i used sour cream)
- 1/2 lemon juice
- olive oil to taste
- a few dashes of cayenne peppers/ paprika
- salt and pepper to taste
- parsley to taste (chopped, optional
How to: Puree everything in a food processor until smooth. Add some water (or more olive oil) to bring it to the consistency that you like.
For the crostini, you’ll need:
- French Bread
- Cubanelle Pepper, roasted then sliced.