Crostini with beetroot hummus and anchovies
"Tantalize your taste buds with our beet hummus and anchovy crostini, an original and delicious idea to start any meal! This crostini recipe is very easy and ready in just 35 minutes, perfect as a last-minute appetizer recipe. Discover now how to easily prepare this delicious beet hummus and surprise everyone with an explosion of flavor!"
Dietary Information
Servings:
- 1
To prepare the crostini with beetroot hummus and anchovies, start with the broccoli: remove the stems and separate the florets 1, then divide the larger ones in half or further, if necessary 2. You will need about 150 g of cleaned florets. Cut the chili pepper into rounds 3.
- 2
In a pan, flavor a drizzle of oil with a clove of garlic and the chili pepper 4, then add the broccoli 5 and sauté over high heat for 10 minutes, stirring often. Set aside and roughly chop the beetroot 6.
- 3
Transfer the beetroot to a mixer, then add the drained chickpeas 7, the tahini 8 and the oil 9.
- 4
Also pour in the lemon juice 10 and the water 11, then season with the chili pepper and cumin 12.
- 5
Finally, salt and flavor with the chopped parsley 13 and the paprika 14. Blend everything until you get a smooth and homogeneous cream 15.
- 6
Now cut the bread to obtain 8 slices 16, place them on a baking sheet lined with parchment paper and lightly oil the surface 17. Bake in grill mode at 240° for a few minutes, until golden brown 18.
- 7
You are ready to assemble the crostini: spread the beetroot hummus on the bread slices, then place a few broccoli florets 19 and 2 sweet anchovies from the Cantabrian Sea for each 20. Your crostini with beetroot hummus and anchovies are ready to be enjoyed 21!
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