Crostini with hummus and salsa verde

I know I start nearly every recipe off by stating how easy it is, but this one is super easy and super delicious and there are lots of short cuts that can be taken. Just bake some crostini (or buy ready made). Whizz the hummus up in a food processor (or buy ready made) and chop or whiz the salsa in a food processor. The taste is really bright and zingy and really cheers up another dull January day (or any other day).

Ingredients - makes about 20

1 small baguette

Olive oil

For the hummus

100g chickpeas

1 tbsp tahini

1 tbsp lemon juice

1 tbsp olive oil

1/2 tsp sesame oil

1/2 tsp ground cumin

1/8 tsp salt (preferably smoked)

1 tbsp chickpea water

For the salsa verde

10g parsley

1/2 preserved lemon, finely chopped

1 tbs chopped capers

1/2 small garlic clove (optional)

10g anchovy fillets (leave out for a vegetarian or vegan version)

1/2 tsp lemon juice

1 tsp olive oil

Method

Heat oven to 190°c (fan 170°c)

Cut the baguette into thin slices and brush each slice with olive oil on both sides. Put on a baking sheet and cook for 6-8 minutes until golden brown.

Meanwhile place all the hummus ingredients in a food processor and whizz together until you have mayonnaise like consistency. Add more chickpea water to get the consistency you want.

Finely chop the salsa ingredients or whizz in the food processor and bind together with the lemon juice and olive oil.

To serve:

Put a spoonful of hummus on each crostini, followed by a smaller spoonful of parsley salsa and serve. They will keep in a cool place for about an hour if the crostini have been baked until crispy dry.

To make further ahead, lay larger parsley leaves on top of each crostini as a base, then continue as above. They will then keep for 3 or 4 hours in a cool place (not the fridge).

Alternatively the baked crostini will keep in an airtight container for a week (a silica gel sachet helps - see the ‘tips’ section). The hummus and parsley salsa can be made several days ahead and kept in the fridge.