Crostini with chickpea hummus, tomatoes, and capers, a delicious and quick appetizer perfect to serve as finger food or to accompany an aperitif, can be prepared in no time and with very few ingredients, ideal for vegetarians and vegans. To make these bruschettas with chickpea hummus even faster, you can use sun-dried tomatoes in oil readily available at supermarkets instead of oven-dried cherry tomatoes. I recommend checking out other recipes for vegetarian appetizers as you will surely find other recipes to try. Now let’s see how to make crostini with chickpea hummus, and if you try them, let me know.
I recommend trying them with other types of Hummus as well:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing Crostini with chickpea hummus, tomatoes, and capers
- 8 slices bread
- capers
- chives (optional)
- cherry tomatoes (sun-dried tomatoes in oil)
- extra virgin olive oil
- salt
- pepper
- oregano
- brown sugar
- 5.3 oz cooked chickpeas
- lemon juice
- Half clove garlic
- parsley
- Half teaspoon tahini
- extra virgin olive oil
How to prepare Crostini with chickpea hummus, tomatoes, and capers
Let’s start preparing the Crostini with chickpea hummus, tomatoes, and capers. First, we prepare the chickpea hummus. If you’re using dried chickpeas, soak them overnight, then drain and cook them in a pressure cooker for about 20 minutes the next morning. Alternatively, for a quicker preparation, use canned chickpeas. Put the chickpeas in a blender, add garlic, tahini sauce, juice from half a lemon, parsley, and blend everything. Gradually add the extra virgin olive oil in a thin stream until you have a creamy but thick sauce. Store it in the refrigerator until ready to use.
Now prepare the confit cherry tomatoes. Lay a sheet of parchment paper on the oven tray, wash the cherry tomatoes, cut them in half, and place them on the tray with the cut side facing up. Season with salt and pepper, drizzle with extra virgin olive oil, sprinkle with oregano, and brown sugar. Preheat the static oven to 300°F, and when it’s hot, bake and cook for 1 hour. Make sure the tomatoes have lost their water but have not dried out. Once cooked, remove them from the oven and let them cool.
Wash the chives and finely chop them. I recommend using scissors for quicker and finer chopping.
Now take the slices of bread, add a few tablespoons of chickpea hummus, some cherry tomatoes, and capers, sprinkle with chives, and serve the Crostini with chickpea hummus, tomatoes, and capers.
How to store Crostini with chickpea hummus, tomatoes, and capers
Crostini with chickpea hummus, tomatoes, and capers can be stored in the refrigerator for 2 days.
