Crostini with Hummus and Roasted Red Peppers

This melding of Spanish and Middle Eastern influences is ideal for impromptu gatherings. Hummus can be also made in advance and crostini assembled just prior to serving.

Serves: 24
Serving Size: 1 slice
30 mins Prep time
30 mins Prep time
  • Drain chickpeas, reserving 1/4 cup of the liquid. Place chickpeas, garlic, lemon juice, parsley, cumin, red pepper, salt and turmeric in food processor; cover. Process until smooth (stop machine and scrape sides, if needed). Add reserved liquid; process until desired consistency

  • Slice bread on the diagonal into 24 (1/2-inch thick) slices. Place on baking sheet; broil until lightly toasted on both sides

  • Spread each bread slice with a spoonful of the hummus. Place a shaving of cheese on top. Garnish each with a strip of roasted red pepper

Nutrition information

(Amount per serving)

  • 111Calories: 111Cholesterol: 5mg
  • Sodium: 252mgProtein: 5g
  • Total Fat: 3gFiber: 2g
  • Carbohydrate: 16g