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Crostini with chickpea hummus with capers
ingredients
servings
6
Wheat flour bread
9 slices
Precooked chickpeas
200 grams
Soy yogurt
75 grams
Lemons
1 unit
Canned capers
1 spoon
Garlic powder
to taste
Salt
to taste
Sunflower oil
2 spoons
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Crostini with chickpea hummus with capers
Crostini with chickpea hummus with capers
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Crostini with chickpea hummus with capers are an easy and really tasty idea for an aperitif or an all-vegetable and healthy appetizer.
preparation
step 1
Put the chickpeas, capers, lemon, yogurt, lemon juice, sunflower oil and salt in the mixing bowl. Blend everything until you get a smooth cream.
step 2
Cut the slices of homemade bread in half, then toast them on both sides. Spread the surface with the hummus then complete the croutons.
step 3
Once the hummus and croutons are ready, let's take care of the vegetables that will accompany them.
step 4
Cut two red onions into thin slices, put them in a pan and season them with oil, salt and sugar. Let them caramelize over a high heat for about ten minutes then let them cool.
step 5
After having peeled and blunted it, cut strips of potato peeler from a carrot. Put them in a container, then prepare the sauce by mixing the soy sauce, water and smoked paprika in a bowl. Sprinkle the surface with the sauce and let them rest.
step 6
For the version with caramelized onions, place a small teaspoon of onions in the center of the crouton, then complete with 2 taggiasche olives and a pinch of seeds.
step 7
For the carrot version, put one or two strips of marinated carrot on top of each crouton, then complete with the sesame seeds and a few leaves of fennel.
