Rustic Hummus With Herbed Toasts

May 29, 2009 in Recipes by

Here is the way that my family are enjoying hummus at the moment. The herbed toasts add a sophisticated feel to an otherwise basic snack and make a beautiful appetizer at a dinner party.

 

ga-hummus-with-r-b

Serves 4
INGREDIENTS:
  
For The Hummus:
  • 1 can chickpeas (cooked not raw) about 400g, rinsed & drained
  • 2 tbsp sesame seeds
  • 1 small garlic clove
  • 3-4 tbsp lemon juice
  • pinch of salt
  • pinch of ground cumin
  • olive oil
 
 For The Herbed Toasts:
  • 1 wholemeal breadstick
  • olive oil
  • fresh rosemary
 
 
 DECORATION:
 
  • cumin
  • paprika
  • rosemary flower
 
 DIRECTIONS:
 
For The Hummus:
 
  1. Place the garlic, salt & sesame seeds in a food processor. Pulse until smooth.
  2. Add the chickpeas to the food processor & pulse a few times.
  3. Next add the lemon juice & cumin, pulse a couple more times.
  4. Slowly add the olive oil, pulse after each spoonful…..until the hummus is a consistency that you like.
  5. Spoon into a serving bowl – or individual bowls – & sprinkle with a little cumin & paprika & top each bowl with a rosemary flower.
 
 For The Herbed Toasts:
 
  1. Slice your bread stick into thin rounds.
  2. Brush one side of each round with a little olive oil, then sprinkle with a few pieces of rosemary.
  3. Place the bread on a cookie sheet & grill / broil until crisp & golden.
  4. Serve immediately with the hummus.
 
TIPS:
 
  1. Use a tablespoon of tahini in place of the sesame seeds.
  2. To get perfect toast rounds, use a cookie cutter or coffee mug.
  3. If you cannot find any Rosemary flowers, use any other edible flower such as jumping jacks, lavender, elderflower etc.
 
 
 
 
 
 
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