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A Favorite Snack for Any Gathering

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Celebrate summer with something wonderfully munchable. While this recipe’s name may sound fancy, it's just what we call a light and flavorful appetizer that features chewy bulgur tabouli salad beautifully balanced with fresh, creamy hummus, all atop the delicate crunch of thin crostini. Sounds perfectly yummy!

This recipe serves about 12 as an appetizer, but even a small group will find it very easy to polish off these tasty toasts!

  • Hummus & Tabouli Crostini

  • Serves 12 as an appetizer
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  • Ingredients

  • TABOULI:
    1 cup bulgur wheat
    1 teaspoon salt
    1 cup chopped Italian parsley
    1/2 cup chopped fresh basil
    2 tablespoons fresh chopped mint
    1/2 cup chopped green onion
    2 cups diced heirloom tomatoes
    1/4 cup extra-virgin olive oil
    Zest of 1 lemon
    1/4 cup fresh lemon juice
    2 cloves garlic (chopped)
    1 teaspoon ground cumin
    1 teaspoon salt (to taste)
    Freshly ground black pepper (to taste)
     
    HUMMUS:
    4 cups cooked garbanzo beans (good-quality canned garbanzos work well, too)
    2 tablespoons garlic
    1/2 cup lemon juice
    2 tablespoons tahini
    1 tablespoon ground cumin
    2 tablespoons salt
    1 teaspoon freshly ground pepper
     
    CROSTINI:
    1/4 cup extra-virgin olive oil
    1/4 cup canola oil
    2 multigrain baguettes
    Garlic or olive oil
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  • Directions

  • Place the water, salt and bulgur in a saucepan with 2 cups of water over medium heat. Cover and bring to a boil, then remove from the heat and let sit, still covered, until the grains are al dente. Pour off any excess water and cool to room temperature in a large bowl. Once cooled, toss the bulgur together with (in order) the parlsey, basil, mint, green onion, tomatoes, olive oil, lemon zest and juice, garlic, cumin, salt and pepper. Let sit for 30 minutes to allow the flavors to blend before serving.
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  • To make the hummus, place the garbanzo beans, garlic, tahini, cumin and lemon juice in the bowl of a food processor and process for 1 minute. Slowly add the oils, salt and pepper. If the mixture is thicker than you like, thin it to the desired consistency by adding water, a little at a time. Adjust seasonings to taste. Set aside.
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  • To make the crostini, preheat the oven to 375 degrees F. Cut the baguettes into thin slices about 1/4-inch thick (about 30 pieces per loaf, depending on the size of the baguette). Brush both sides lightly with garlic oil or olive oil and place on a parchment-lined baking sheet. Bake for 6-7 minutes, turning once, until the crostini are light golden brown.
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  • To assemble the appetizers, spread approximately 1 teaspoon hummus on each toast and top it with 1 teaspoon tabouli. Eat warm or at room temperature.
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  • Calories per serving: 320, Fat 17 grams, Cholesterol 0 mg, Sodium 350 mg, Carbohydrates 34 grams, Fiber 8 grams, Sugars 6 grams, Protein 10 grams.
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  • Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 15%, Vitamin C 40%, Calcium 8%, Iron 20%.

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