4-19-10 Hummus & Pea Pesto Crostini-YUMMY

Hummus

4 cups (2 ½ cans) garbanzos (chickpeas) drained, reserve the liquid

½ cup tahini

1/3 cup warm water (I used the garbanzo liquid)

1/3 cup olive oil

2-3 lemons, juiced

4 garlic cloves

1 ½ tsp salt

2 tsp cumin

Fresh ground pepper

Paprika

Combine garbanzos, tahini, warm water, olive oil & juice of 1 lemon; process until smooth & creamy. Add garlic, salt, cumin & pepper. If needs more liquid, add more water (garbanzo liquid). May want to add more lemon juice, if desired.

Sprinkle with paprika for garnish

Julie Ashworth, Parent Participation 4/10

Pea Pesto Crostini

1 pkg (10 oz) frozen peas, thawed

1 garlic clove

½ cup freshly grated Parmesan cheese

1 tsp salt, plus more to taste

¼ tsp freshly ground black pepper, plus more to taste

2/3 cup olive oil

8 (1/2-inch-thick) slices whole-grain baguette or ciabatta bread

8 cherry tomatoes, halved, or 1 small tomato diced

For pea pesto: pulse together in a food processor the peas, garlic, Parmesan cheese, salt & pepper. With the machine running, slowly add 1/3 cup of the olive oil and continue to mix until well combined, 1-2 minutes. Season with more salt & pepper if needed.

For the crostini: brush both sides of the bread with the remaining olive oil and grill until golden, 1-2 minutes. Transfer the bread to a platter and spread 1-2 tablespoons pesto on each slice. Top each crostini with 2 tomato halves & serve

Julie Ashworth, Parent Participation 4/10