Houmous and tapenade crostini

Houmous and tapenade crostini
  • Serves icon Makes 40
  • Time icon 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.

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

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

  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.

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