Houmous and tapenade crostini
- Published: 19 Jan 18
- Updated: 18 Mar 24
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.
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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
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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.
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- Recipe from December 2017 Issue
Nutrition
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
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