Homemade Hummus & Crostini

My favorite holiday is almost here! Guys, I love, love, love Thanksgiving. It is by far the best holiday, and in preparation for this glorious holiday I have been whipping up some delicious posts for you this week!

This post is all about homemade hummus and crostini. This is an easy snack that can served before the big meal, so if you need to put something out for your guests to munch on, or if someone asks you to bring something to share, this my easy, make-ahead suggestion to you.

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This is the recipe my Mom uses. She makes hummus for almost all holidays and big family parties. I remember making it with her back when we thought it was better to skin the chickpeas first (trust me, it does not make a noticeable difference), and I always associate hummus with holiday times and special occasions (even though I eat it all year round!). So, let’s get this hummus started already!

Hummus

adapted from:

The Complete Middle East Cookbook
by: Tess Mallos

Ingredients:

  • 1 can chickpeas (garbanzo beans)
  • 2/3 cup tahini (available in some supermarkets and in most deli’s)*
  • juice from 1 lemon
  • 1/2 can water (use the chickpea can)
  • 2 tbsp olive oil
  • 4 cloves garlic, crushed
  • salt to taste

*A note on this ingredient, if you cannot find tahini, sesame oil will do, just add to taste, 1 tsp at a time.

Are you ready for these super hard instructions?

Directions:

Place all ingredients (except salt) in a high-powered blender or food processor. Blend until smooth. Taste. Add salt to taste.

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So here’s the thing about hummus, yes you can absolutely buy it at the store, and it tastes great, but homemade hummus tastes even better to me and I also like to make a chunkier hummus than you generally see in stores. So give it a try, and let me know how you think it compares. Additions such as roasted garlic, toasted pine nuts, or roasted red peppers are welcome!

Next, let’s make some crunchy homemade crostini to go with our hummus!

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Crostini

Ingredients:

  • 1 baquette, cut into slices
  • olive oil
  • salt, pepper, dried oragano

*A note on this ingredient; These can be seasoned many different ways and still come out delicious! The flavor combinations are endless and can be tailored to match whatever is intended to top the crostini.

Directions:

Preheat your oven to 300 degrees. Arrange the baquette slices on a cookie sheet. They can be very close together. Brush the slices of bread with olive oil and sprinkle evenly with spices.

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Bake for 30-40 minutes until level of desired toasted perfection is achieved. I like mine to be fairly dark and golden brown, but they are also good when only slightly toasted, so feel free to play with the bake time on this recipe.

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I love these because they are so easy to make and great make ahead snacks for any dinner party. They can be topped with hummus, or meat and cheese or pretty much any topping making them a very versatile snack, and a nice homemade touch to any party.

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Coming up later this week: Non-traditional Thanksgiving sides to accompany your turkey!


 

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Hummus

adapted from The Complete Middle East Cookbook by Tess Mallos

Ingredients:

  • 1 can chickpeas (garbanzo beans)
  • 2/3 cup tahini (available in some supermarkets and in most deli’s)*
  • juice from 1 lemon
  • 1/2 can water (use the chickpea can)
  • 2 tbsp olive oil
  • 4 cloves garlic, crushed
  • salt to taste

*A note on this ingredient, if you cannot find tahini, sesame oil will do, just add to taste, 1 tsp at a time.

Directions:

Place all ingredients (except salt) in a high-powered blender or food processor. Blend until smooth. Taste. Add salt to taste.

 

print2

Crostini

Ingredients:

  • 1 baguette, cut into slices
  • olive oil
  • salt, pepper, dried oregano

Directions:

Preheat your oven to 300 degrees. Arrange the baguette slices on a cookie sheet. They can be very close together. Brush the slices of bread with olive oil and sprinkle evenly with spices.

Bake for 30-40 minutes until level of desired toasted perfection is achieved. I like mine to be fairly dark and golden brown, but they are also good when only slightly toasted, so feel free to play with the bake time on this recipe.