Houmous and tapenade crostini

Method

1. For the houmous, whizz the drained chickpeas (reserve the water), olive oil, tahini paste, the grated zest and juice of the lemon, crushed garlic and salt and pepper in a food processor, adding more chickpea water if it’s too thick.
2. Top each of the crostini with a dollop of houmous, a shaving of hard goat’s cheese, a small blob of ready-made tapenade and 3 capers. Season with pepper.