CROSTINI WITH HUMMUS AND ROASTED RED PEPPERS
1 can (15 ounces) chickpeas (garbanzo beans)
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon parsley flakes
1 teaspoon ground cumin
1/4 teaspoon each crushed red pepper and ground turmeric
1/4 teaspoon salt
24 slices French bread (cut 1/2 -inch on the bias), lightly toasted
24 shavings (4 ounces) manchego cheese (use a peeler or cheese knife)
24 roasted red pepper strips
Drain chickpeas, reserving 1/4 cup of the liquid.
Place chickpeas, garlic, lemon juice, parsley, cumin, red pepper, turmeric and salt in bowl of food processor and cover. Process until smooth (stop machine and scrape sides, if needed). Add reserved liquid; process until desired consistency.
TO SERVE:
Spread each bread slice with a spoonful of the chickpea mixture. Place a shaving of cheese on top. Garnish each with a strip of roasted red pepper.
Makes 24 servings
Source: McCormick |