Houmous and tapenade crostini

Name: Houmous and tapenade crostini
Yield: Makes 40
Cuisine: Greek recipes
Ingredients: 400g can chickpeas; 2 tbsp olive oil; 2 tbsp tahini paste; Grated zest and juice of 1 lemon; 1 fat garlic clove; Salt and pepper; 40 ready-made crostini; Shavings of hard goat’s cheese; Jar of capers

Easy
December 2017

Easy
December 2017

Test kitchen approved

Makes 40
Hands-on time 10 min

A tasty vegetarian canapé recipe that really is a whizz to make: blend all the ingredients for the houmous in a food processor, then dollop spoonfuls on each crostini along with the goats cheese, tapenade and capers.

Vegetarian recipes

Nutrition: per serving

Calories: 62kcals
Fat: 2.9g (0.9g saturated)
Protein: 1.8g
Carbohydrates: 6.6g (0.1g sugars)
Fibre: 1g
Salt: 0.2g

Nutrition: per serving

Calories: 62kcals
Fat: 2.9g (0.9g saturated)
Protein: 1.8g
Carbohydrates: 6.6g (0.1g sugars)
Fibre: 1g
Salt: 0.2g

Save recipe

Save

Save recipe Print

Rate

Ingredients

400g can chickpeas
2 tbsp olive oil
2 tbsp tahini paste
Grated zest and juice of 1 lemon
1 fat garlic clove
Salt and pepper
40 ready-made crostini
Shavings of hard goat’s cheese
Jar of capers

Method

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.
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.