Mushroom Crostini with Harissa Hummus, a great finger food for your next party!
Around this time of year, we’re often left in a position where we’re hosting that little gathering that seemed fun when we organised it… but in reality, it’s happening tomorrow, there’s 10 (or more) people coming, and we need to make some food…
Well, along with this super easy vegan pate, these mushroom crostini with harissa hummus are the perfect, quick finger food you can make in no time.
Harissa paste is such a great essential to keep in your fridge/have in your pantry. It’s got a smoky flavour and an intense spice. By only adding a couple of tablespoons to the hummus, it’s not going to blow your head off, so if you want something a bit more fiery, feel free to add more, this is totally not a hard and fast rule.
Don’t forget… until the 24th December 2016, we’re running a HUGE $500 Christmas Hamper giveaway! Go enter now!
Mushroom Crostini with Harissa Hummus
- 1 loaf Thin, Crusty Bread such as french stick
- 500 g Mushrooms sliced
- 2-3 handfuls Fresh Spinach
- 1 14oz can chickpeas
- 1 clove garlic
- 1 tbsp Lemon Juice
- 1 tbsp Tahini
- 1 tbsp olive oil
- 2-3 tbsp Water
- 1/4 tsp Ground Cumin
- 2-3 tbsp Harissa Paste adjust depending on how spicy you want the hummus
- To make the hummus, place all ingredients in a food processor and blend until smooth. Adjust the amount of water and harissa pasta depending on how thick and spicy you want your hummus. It should still be spreadable. Set the hummus aside.
- Slice the mushrooms and fry in a shallow pan until they are golden and crispy. Once they are ready, push them to one side of the pan and add the spinach to wilt.
- To assemble the crostini, spread some hummus on a slice of the bread (you can toast it if you like), then top with some spinach and mushrooms. Serve immediately.