Crostini with Hummus and Roasted Red Peppers

This melding of Spanish and Middle Eastern influences is ideal for impromptu gatherings. Hummus can be also made in advance and crostini assembled just prior to serving.

Makes 24 (1 slice) servings.

Prep Time: 30 minutes

Nutritional Information

For 1 serving
Calories: 111
Sodium: 252mg
Fat: 3g
Carbohydrates: 16g
Cholesterol: 5mg
Fiber: 2g
Protein: 5g

Crostini with Hummus and Roasted Red Peppers

• Fiber Rich • Low Fat

Ingredients

1 can (15 ounces) chickpeas (garbanzo beans)

1 clove garlic, minced

1 tablespoon fresh lemon juice

1 tablespoon McCormick® Gourmet Collection Parsley Flakes

1 teaspoon McCormick® Gourmet Collection Cumin, Ground

1/4 teaspoon McCormick® Gourmet Collection Red Pepper, Crushed

1/4 teaspoon salt

1/4 teaspoon McCormick® Gourmet Collection Turmeric, Ground

1 loaf French bread

24 roasted red pepper strips

24 shavings (4 ounces) of Manchego cheese (use peeler or cheese knife)

Directions

1. Drain chickpeas, reserving 1/4 cup of the liquid. Place chickpeas, garlic, lemon juice, parsley, cumin, red pepper, salt and turmeric in food processor; cover. Process until smooth (stop machine and scrape sides, if needed). Add reserved liquid; process until desired consistency.

2. Slice bread on the diagonal into 24 (1/2-inch thick) slices. Place on baking sheet; broil until lightly toasted on both sides.

3. Spread each bread slice with a spoonful of the hummus. Place a shaving of cheese on top. Garnish each with a strip of roasted red pepper.

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