Hummus is a standard in my home, I love chickpeas, and sesame, and garlic, and lemon, and there is no better way to celebrate these ingredients than whipping up a big batch of hummus on a Sunday to enjoy all week. Try it on a sandwich, or simply as a dip with raw vegetables, or on these delicious crostini, you will not be disappointed!
Hummus, Feta and Mint Crostini
- 1/2 of a cucumber, thoroughly washed
- 1 tbsp white vinegar
- 8 slices of a crusty, whole-wheat baguette, toasted
- 1/2 cup hummus (recipe below)
- 1/2 cup crumbled feta
- fresh mint, minced
- salt and pepper, to taste
- good-quality extra-virgin olive oil
Thinly slice the cucumber and arrange the slices on a plate, drizzle with the vinegar and sprinkle lightly with salt. Set aside for a few minutes.
Spread each slice of toasted bread with a spoonful of hummus. Arrange a few slices of cucumber over the hummus, then top with crumbled feta and chopped mint. Drizzle with olive oil, salt and pepper to taste, and serve immediately.
Hummus di ceci
- 3 1/2 cups cooked chickpeas (from two 15-oz cans)
- 1 cup tahini
- 4 Tbsp freshly-squeezed lemon juice
- 3 – 4 cloves of garlic, crushed
- 1 tsp salt
- 1/3 cup plus 1 Tbsp ice water
Place chickpeas in a food processor and process until you get a stiff paste. With the machine still running, add tahini, lemon juice, garlic and 1 teaspoons salt. Slowly drizzle in ice water and allow it to blend for about 5 minutes, until you get a very smooth and creamy paste.
Transfer hummus to a bowl, cover with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.
Thank ?ou f?r including the lovely pictures– so ?ulnerable to a sense of contemplation.