Hummus and Red Pepper Crostini

Crispy crostini with hummus isn’t a new combination, but it is delicious. Here it is partnered with strips of red pepper and a basil leaf.  Very simple, quick and very tasty.

Ingredients - makes approximately 20 (with plenty of hummus left over for a delicious dip)

1 small baguette

Olive oil

1 small red pepper

Small basil leaves

For the hummus (or buy ready made)

100g tinned chickpeas, drained (keep some of the liquid back)

1 tbs tahini

1 tbs lemon juice

1 tbs olive oil

1/2 tsp sesame oil

1/2 tsp ground cumin

1\8 tsp salt, preferably smoked

1 tbs chickpea water

Method

Heat oven to 190ºc (170ºc fan)

Cut the baguette into even sized slices.  Brush both sides with olive oil.  Put on a baking sheet and cook for 6-8 minutes, until golden brown.  They will keep in an airtight container, with a silica gel sachet, for several days. (see ‘Tips’ page)

For the hummus, put all the ingredients in a food processor bowl and pulse until everything is well combined.  Add a little more chickpea water if the consistency seems too thick.  You need a mix that will spread easily on the crostini.

Cut the red pepper in half and remove the seeds and membranes.  Press the halves down to flatten as much as possible and put them under a hot grill.  Grill until the skin of the pepper is bubbling up and charring. 

Quickly put the pepper halves in a small bowl and cover with cling film.  Allow them to steam for a few minutes until the skins are starting to lift up.  Peel off the charred skins, cut a few strips for the canapé and cover all the pepper pieces in a little olive oil.  They will keep for a week or so in the fridge, submerged in olive oil.

To assemble:  

Spread the crostini generously with hummus.  Add a couple of red pepper strips and a basil leaf.

They will keep for an hour or so at room temperature.