Hummus Crostini with Olives & Pine Nuts
Creamy hummus, briny olives, and toasted pine nuts come together on a crispy baguette slice for the perfect mix of textures and Mediterranean flavors.
Ingredients
- 1 baguette sliced
- 4 tablespoons olive oil divided
- 15 ounces chickpeas rinsed and drained
- 1/2 teaspoon baking soda
- 2 tablespoons tahini
- 1 clove garlic
- 3 teaspoons lemon juice
- salt to taste
- 1/4 cup kalamata olives pitted and chopped
- 1/4 cup Castelvetrano olives pitted and chopped
- 1/4 cup pine nuts
- paprika for garnish
Instructions
- Toast the baguette slices in the oven for about 10 minutes at 375° F(190°C), or in the air fryer for 3 minutes. Drizzle 1 tablespoon of olive oil over the crostini.
- Place the chickpeas in a bowl and cover with hot water. Add baking soda and stir.
- Microwave for 90 seconds. Run water into the bowl while massaging the chickpeas. This will take the skins off the chickpeas.
- Add the still warm chickpeas, 2 tablespoons of olive oil, tahini, garlic, and lemon juice in a mini chopper or food processor. Blend until smooth. If necessary to get it smooth, add 1 teaspoon of warm water. Continue to blend until really smooth.
- Toast the pine nuts in a pan over medium heat until lightly golden brown.
- Top each crostini with hummus, olive mixture, and pine nuts. Drizzle the remaining olive oil over the top and sprinkle with paprika.
Nutrition
Calories: 118kcalCarbohydrates: 13gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 159mgPotassium: 97mgFiber: 2gSugar: 2gVitamin A: 21IUVitamin C: 1mgCalcium: 28mgIron: 1mg
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