Friday, August 14, 2009
I used to think of hummus as something only my mother ate. Growing up my mother would eat hummus all the time and my sister and I would freak out when she opened the container. We didn't like the smell, we were brats, who knows! Fast forward some years and now I really enjoy hummus. It started at a local restaurant that specializes in sandwiches/soups/salads. They serve roasted red pepper hummus with pita while you wait for your meal so one day out of utter desperation I tried it. And to my own disbelief- I liked it! Since then I have been convinced- hummus is delicious!
This hummus bruschetta is a nice twist on the typical tomato bruschetta. It is very tasty and healthy. If you need an appetizer for a party I would definitely give this a shot!
Inspired by: Pillsbury
Crostini, lightly toasted and allowed to cool completely
1 small jar of roasted red and yellow peppers
6-7 black olives, sliced
1/2 teaspoon parsley
Salt and pepper
1- Dice the peppers, tomatoes, and olives. Add the parsley and salt and pepper. Toss to combine. Allow to chill for at least 30 minutes to allow the flavors to combine.
2- Spread an even layer of hummus over each slice of crostini.
3- Top each slice of crostini with some of the pepper/tomato/olive mixture.