Directions
In a food processor, combine chickpeas, pumpkin puree, tahini, extra virgin olive oil, minced garlic, lemon juice, and ground cumin. Blend until smooth and creamy, scraping down the sides of the processor as needed. Season with salt and black pepper to taste. If the mixture is too thick, add a bit more olive oil or water to reach your desired consistency. Spread a generous layer of pumpkin hummus on each crostini. Top dried cranberries and feta cheese. Garnish with parsley and drizzle balsamic glaze on top. Serves 4-6.
Pumpkin Hummus Crostini with Dried Cranberries and Feta
Prep: 15 min Cook: 10 min Servings: 4-6
This Pumpkin Hummus Crostini is a delightful fall-inspired appetizer. The creamy pumpkin hummus is spiced with cumin and garlic, and topped with dried cranberries, feta cheese, and parsley, creating a perfect balance of savory and sweet flavors. Finished with a drizzle of balsamic glaze, these crostinis are both beautiful and delicious.
Ingredients
- 1 can Cento Chick Peas (15.5 oz)
- 1/4 cup Pumpkin Puree
- 1/4 cup Tahini
- 2 cloves Garlic, minced
- 1/2 Lemon, juice
- 1 tsp ground Cumin
- 1 Baguette, sliced into 1/2-inch rounds
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/4 cup Feta Cheese, crumbled
- 1/4 cup Dried Cranberries
- Fresh Parsley, for garnish
- Cento Italian Balsamic Glaze, for drizzling
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
- In a food processor, combine chickpeas, pumpkin puree, tahini, extra virgin olive oil, minced garlic, lemon juice, and ground cumin. Blend until smooth and creamy, scraping down the sides of the processor as needed. Season with salt and black pepper to taste. If the mixture is too thick, add a bit more olive oil or water to reach your desired consistency. Spread a generous layer of pumpkin hummus on each crostini. Top dried cranberries and feta cheese. Garnish with parsley and drizzle balsamic glaze on top. Serves 4-6.
