May 26, 2013
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If you love hummus half as much as I do, you will thoroughly enjoy this easy recipe.
Most people think hummus is meant to be dipped; and while that is true, I love to do all sorts of things with my hummus. Hummus and entertaining go hand in hand, it’s one of the easiest appetizers you can serve, and your guests will love it.
Two weeks ago, I went to Virginia to learn about chickpeas, hummus and Sabra. Yes, you know Sabra… the creamy delicious tub of hummus you see everywhere–that one. I have a fascination with food (you think?!), learning how food is grown, made, and eventually how it lands on our table. When Sabra asked if I would be interested in flying out to visit their factory and being one of their Taste Makers for 2012-2013, I was delighted!
What does that mean, exactly? Well, it means that from time to time I will be bringing you neat recipes I test out in my kitchen made with the creamy chickpea spread -and a few other Sabra products I might decide to try. Sounds good? It sounds delicious to me! Just look at all the Sabra products I got to sample at their factory tour!
I am only slightly addicted to hummus. Please don’t ask me which one was my favorite… because it was really hard to pick. See? I made sure I had my own tub and everything —by the way, see that DSLR camera on the table behind me? I completely *forgot* to take pics because I was distracted by my sampling. Therefore, my way of making it up to you is by creating a yummy recipe of my own so I have pictures to post. Win win.
Did you know that most chickpeas grown in the US are grown in the north west? I didn’t know that either. I’ve never seen a chickpea plant before… and I am guessing you haven’t either; so I took the liberty of photographing one for you (this was one of three pictures in my camera from the trip).
This trip was very educational. I didn’t know there are thousands of chickpea varieties around the world and that not all are suited for making hummus. Who knew!? Chickpea farming aside, the Sabra factory is the cleanest and most technologically advanced food processing plant I’ve even been into! I never knew so much went into making the tasty chickpea dip/spread.
I nearly fainted when I entered the Sabra test kitchen. Seriously. It’s the size of my house! There isn’t just one kitchen/cooking space, they have a few. One of them has all the video and lighting equipment you’d need to do a cooking show built in. Oh yeah, I’m pretty sure the kitchens in Heaven look a lot like the one I visited.
Ok, back to the recipe. This is what happens when you think “outside-of-the-dip”. You spread the classic creamy hummus on a crispy crostini (a fancy word for toasted French bread), sprinkle it with kalamata and green olives, add a little feta cheese and drizzle with olive oil! Super simple –it was harder to write it out than it was to make, I promise.
In fact, I think Sabra hummus might have themselves the youngest dipping fan. Baby G didn’t want to let go of the chip and when it finally broke, he continued with his finger. Someone should teach the kid manners, don’t you think? At least, the no double dipping rule!
On that note, I return to the appetizer. I like simplicity. I like fool-proof recipes that don’t need much “measuring”. I love mediterranean flavors… so this is one recipe I will make often, even if I have no guests.
Next time you entertain, think beyond dipping your hummus… make this easy appetizer instead. It looks fancy —well, it is… I am that kind of gal– but it’s ridiculously easy to make. Don’t be mad if I didn’t “measure” the ingredients… like I said before, it’s just that kind of recipe where anything goes great! How much hummus you decide to spread is up to you… so get two 7oz tubs or a big one, because you’ll want to make more. At least I warned you.
Hummus Crostini Appetizer
- 1 french baguette
- 7 oz hummus
- 1 cup olives chopped or sliced
- ¾ cup Feta cheese
- Extra virgin olive oil
- Sea salt and black pepper.
- Preheat your oven to 350F.
- Slice your french baguette on a slight diagonal angle. Brush the tops with olive oil and place on a large baking pan (cookie sheet). Sprinkle each slice with a little coarse sea salt and freshly ground pepper.
- Place baking sheet in the oven and bake for 12-15 minutes, carefully watching your crostinis around minute 12, since oven temperatures vary. Remove from oven when golden brown and let them cool.
- Spread hummus on each crostini, garnish with Feta and olives, drizzle with olive oil.
–This post was written as part of my Sabra Taste Makers opportunity. I was compensated for my time to create this post but as always, all opinions are my own.
I now make my own hummus but I’ve tasted the Sabra brand and it’s delicious. Great post … having red pepper hummus crostini tomorrow on home made vietnamese banh mi. 🙂
Great post! Have nice day ! 🙂 hmmfs
Kelly @ The Nourishing Home
YUM! This looks so fantastic, Laura! Love the photo of the chickpea plant. Sounds like you had a fun and delicious trip. Thanks for sharing with us! xo
Thanks Kelly! It was a lot of fun. I always enjoy learning more about where our food comes from 🙂