BRING THE HEAT CROSTINIS WITH HUMMUS
Yield Portion Size
CROSTINIS
|
|
2 | |
Olive oil, as needed
|
|
Kosher salt, as needed
|
|
Cracked pepper, as needed
|
|
HUMMUS
|
|
3 cups |
Garbanzo beans, drained, rinsed
|
2 tbsp |
Lemon juice
|
2 tbsp |
Garlic oil
|
1 tsp |
Kosher salt
|
1 tsp |
Cracked black pepper
|
1/2 cup |
Olive oil
|
3 tbsp |
Spicy harissa sauce
|
TOPPINGS
|
|
1 pint |
Cherry tomatoes
|
2 tsp |
Vegetable oil
|
1 medium |
Cucumber, thinly sliced, half moons
|
1 tbsp |
Olive oil
|
2 |
Carrots, peeled, thin julienne
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 15 mg | 1% |
Carbohydrate | 13 g | 4% |
Cholesterol | 0 mg | 0% |
Total Fat | 9 g | 13% |
Iron | 0 mg | 2% |
Potassium | 153 mg | 0% |
Calories | 136 kcal | 7% |
Sodium | 272 mg | 11% |
Protein | 3 g | 5% |
Polyunsaturated Fat | 1 g | 6% |
Saturated Fat | 1 g | 5% |
Sugars | 2 g | 0% |
Vitamin C | 6 mg | 10% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat oven to 400°F.
-
Step 2
Slice hoagie rolls into 1/3 " thick slices on a bias cut angle. Brush each slice with olive oil and season generously with salt and pepper. Bake for 6 minutes, until the edges are crispy, and bread is lightly toasted
-
Step 3
In a food processor, add in chickpeas, lemon juice, garlic oil, salt, black pepper and olive oil. Puree until the chickpeas are completely smooth. Transfer hummus to a medium size mixing bowl. Fold in harissa paste. Store hummus in the refrigerator until ready to serve.
-
Step 4
Heat a 10” sauté pan over medium heat. Add oil and quickly char the tomatoes. About 1 minute on each side. Set aside.
-
Step 5
Spoon a generous amount of hummus onto each crostini. Followed by charred cherry tomatoes and cucumber. Finally, garnish with shredded carrots.
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