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

Published: 19 Jan 18
Updated: 18 Mar 24

Test kitchen approved

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.

Makes 40
Hands-on time 10 min

Visit deliciousmagazine.co.uk to save recipe

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.

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

Fancy getting a copy in print?

Subscribe to our magazine

Houmous and tapenade crostini

Ingredients

Method

Nutrition

More to discover