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VegetarianBeginner15 min
International Hummus Day Sun-Dried Tomato Crostini
This vibrant crostini celebrates International Hummus Day with a Mediterranean twist, offering a creamy, savory, and slightly sweet bite. The smooth, garlicky hummus base is perfectly complemented by the bright, acidic pop of sun-dried tomatoes and the fresh, herbaceous crunch of parsley. It's a light, flavorful appetizer that is as visually appealing as it is delicious.
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Ingredients
- •baguette, sliced into 1/2-inch thick rounds
- •tablespoons olive oil, plus extra for drizzling
- •1/4 teaspoon sea salt
- •1/4 cup prepared classic hummus
- •tablespoons sun
- •dried tomatoes in oil, drained and finely chopped
- •tablespoon fresh parsley, finely chopped
- •Pinch of smoked paprika for garnish
Prep Steps
- 1Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet, brush lightly with 2 tablespoons of olive oil, and sprinkle with sea salt.
- 2Bake for 8 minutes
- 3minutes, or until the crostini are lightly golden and crisp. Remove from the oven and let cool slightly.
- 4In a small bowl, gently mix the chopped sun
- 5dried tomatoes and parsley.
- 6Spread a generous layer of hummus on each toasted crostini slice.
- 7Top the hummus with a small spoonful of the sun
- 8dried tomato and parsley mixture, drizzle with a touch of olive oil, and finish with a light dusting of smoked paprika.
Chef's Tip & Pairing
For an elevated flavor, make your own hummus from scratch using high-quality tahini and fresh lemon juice. This crostini pairs beautifully with a crisp, dry white wine like a Sauvignon Blanc or a light-bodied Rosé.
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